These gorgeous elegant little puff pastry bites are so simple to put together - perfect for a party appetizer.
1 pkg. Wewalka Puff Pastry
2 Tbsp. milk or cream, approximately
1/3 pound thinly sliced smoked salmon, approximately
1/2 cup crème fraiche
1/4 cup pesto, store-bought, or try Spinach-Parsley Pesto (which is what I used here)
1/2 tsp. fresh lemon juice
To Garnish (Pick and Choose!):
Zest of 1 lemon
Snipped fresh chives
Little sprigs of dill
- Preheat the oven to 400°F. Unroll the puff pastry onto a rimmed baking sheet. Cut the puff pastry into 30 squares. Brush the tops with milk or cream. Bake for 15 to 18 minutes, until puffed and golden brown and cooked through.
- While the puff pastry is baking, cut the salmon into smaller pieces, about 1 x 3 inches each. Blend together the creme fraiche, pesto, and lemon juice in a small bowl.
- When the pastry is cooked, place the baking sheet on a cooling rack and use your fingers (wrapped with a paper towel to protect from the hot puff pastry) to gently press down on the squares to make them a bit flatter. Let the puff pastry cool to just barely warm or to room temperature.
- Top each square with a couple of teaspoons of the creme fraiche mixture, spreading it over the top, but not quite to the edges. Attractively drape a piece of salmon over the crème fraiche on each piece. Top with capers, chives, or dill – you can definitely combine two or three of these as well. Give each tartlet a tiny sprinkling of lemon zest. Arrange the tartlets on a platter and serve.