Tartlets with Cheese and Fish
by Editorial Staff
Cheese, fish, and tomato appetizer prepared in filo dough tartlets.
Ingredients
- Smoked trout, boneless and skinless fillet – 75 g
- Gruyere cheese (shredded on a grater) – 50 g
- Mascarpone cheese – 1150 g
- Parmesan cheese (shredded on a grater) – 50 g
- Cherry tomatoes (cut into halves) – 8 pcs.
- Filo dough squares 15×15 cm – 8 sheets
- Butter – 50 g
- Milk – 45 g
- Salt to taste
- Ground black pepper – to taste
Directions
- Turn on the oven to preheat to 180 degrees.
- Put one sheet of dough on another with an asterisk, that is so that the ends of the squares do not coincide. Grease this star on one side with butter and place in a 10 cm ovenproof tartlet tin. Do the same with the remaining pastry sheets. As a result, you should get 4 tartlets.
- Put the tins on a baking sheet, grease the dough with butter inside. Place in a preheated oven for 5 minutes. Remove the tartlets from the oven, but do not turn off the oven.
- In a large bowl, combine all the cheeses and milk, season with salt and pepper to taste.
- Cut the fish into small pieces and put them in tartlets with tomatoes.
- Pour the cheese mass over the fish and tomatoes, lightly press down with a spoon. Place the tartlets in the oven for 10-15 minutes. Serve the appetizer immediately.
Enjoy your meal!
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