- Smoked salmon fillet - 120 Grams
- Puff pastry - 250 Grams
- Cream cheese - 100 Grams (great for Philadelphia cheese)
- Spinach leaves - 70 Grams
- Shallots - 1 piece
- Garlic - 2 Teeth
- Egg - 1 piece
- Olive oil - 20 milliliters
- Salt, black pepper - - To taste
- A bunch of parsley - 1 Piece (for decoration)
First, with cold water, wash our spinach, let it dry. Finely chop the onions and garlic. In a heated frying pan with olive oil, add onion and garlic, fry until golden, then add spinach. On reduced fire, fry for another 2-3 minutes until the spinach leaves soften. Remove from heat, salt, pepper. All the contents of the frying pan are transferred to the bowl for the blender, we also add the cream cheese there, crush everything to homogeneity. Roll out the puff pastry to a thickness of 2 mm, cut out of it 6 circles with a diameter of 6 cm. Make small cuts along the edges and form "borders". Spread the mugs on a greased baking sheet greased with olive oil, grease with egg and bake for 10-12 minutes at a temperature of 190 degrees. Then we take out and immediately, while they are warm, we form baskets by our hands. Let's cool down. When the tartlets are cooled, fill them with creamy spinach mixture and slices of salmon fillet. Decorate with dill and immediately served to the table - if the tartlets stand, they will not be so delicious. Bon Appetit!
Servings: 3-4