Thursday, July 22, 2010

Savoury salmon tarts


Pastry
200g GF flour
100g marg
enough water to make a soft dough (approx 2 tbsp)

Filling
3 eggs, beaten
fresh/tinned salmon
a few fine beans, chopped small,
2 spring onions, chopped small
2 tbsp parmesan (soya parmesano)
salt and pepper

Preparation
Mix the flour and marg with your hands untils it resembles breadcrumbs.  Add a little water and mix to make a soft but not sticky dough (add more flour if it becomes sticky).
Press the dough into 5 or 6 silicone tart moulds (use the bottom of big muffin ones if you can't find tart shaped moulds). Bake the cases for 20-25 mins at 180 degrees.
Mix all the filling ingredients and pour a small amount into each cooked case.  Bake again for another 5-10 mins until the egg and beans are cooked through.

Serve hot or cold.