Enjoy mackerel and tomato together in these lovely puff pastry tarts ideally served as a starter at a dinner party with some fresh salad.
2 people made this
Makes: 6 smoked mackerel and tomato tarts
500g puff pastry
4 tablespoons olive oil
1 red onion, finely chopped
2 cloves garlic, minced
juice of 1/2 lemon
1 bay leaf
300g cherry tomatoes, halved
1 teaspoon balsamic vinegar
salt and pepper, to taste
250g smoked mackerel, flaked
2 tablespoons chopped fresh basil
grated Parmesan cheese, to taste
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Method Prep:10min › Cook:20min › Ready in:30min
Preheat the oven to 180 C / Gas 4. Grease a baking tray. On a floured board, roll out the pastry and cut out 6 circles with a 12cm diameter. Arrange the pastry discs on the prepared baking tray.
Meanwhile heat the olive oil in a frying pan and add the onion and garlic. Cook and stir for 4 minutes until soft. Then add the lemon juice, bay leaf, tomatoes and balsamic vinegar. Season and allow to simmer gently for 6 to 8 minutes, until the tomatoes begin to break down. Remove the bay leaf and stir through the mackerel and basil. Spoon onto the prepared pastry discs and sprinkle with Parmesan cheese.
Bake in the preheated oven for 15 to 20 minutes until golden brown. Remove from the oven and serve immediately.