Recipe 2 in this little mini series of Christmas nibbles is…three cheese tarts with salmon & pomegranate👌🏻
@delimuru had these with wild garlic on her gorgeous Instagram page ages ago and I wanted to give them a go with winter garlic. I also bejewelled with a lil’ pomegranate cause ye know, Christmas and that!💁🏻♀️If you’re looking a veggie option, Kay did hers with sun-dried tomato & philly so just substitute out the salmon 👌🏻
Garlic & three cheese tarts
You’ll need:
• I5og wholemeal flour
• 80g Parmesan cheese
• 70g Cheddar
• 50g blue cheese
• 50g rolled oats
• 100g cold butter
• 2 garlic cloves, minced
• pinch of salt
• I egg yolk
• tbsp iced water
• 150g cream cheese
• 100g cooked salmon (I used precooked with sweet chilli sauce)
How to:
STEP 1
Pulse everything in a food processor until mixture comes together. Except water, add if mix is a little dry.
STEP 2
Turn out onto a lightly floured surface and roll in a ball. Divide into two and roll each between two sheets of baking paper 4mm thick. Chill for 30 minutes.
STEP3
Cut out circles 5-6cm cutter for biscuits or make mini tartlets in mini muffin tin. Then bake in a pre-heated oven I8Oc for 10-12 minutes.
Cool on wire rack.
STEP 4
Place the cream cheese into a bowl and mix well. Using a teaspoon/piping bag, fill the mini tartlets with cream cheese, top with a little of the salmon, top with pomegranate seeds/fresh herbs.
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