Asparagus and mackerel tartlets recipe
These elegant individual summer tartlets are perfect for feeding a crowd an al fresco feast. Fresh tarragon and a touch of chilli pack the creamy cheese filling with flavour, before being topped with tender flaked mackerel and griddled asparagus.
See method- Makes 12
- 10 mins to prepare and 35 mins to cook
- 229 calories / serving
Ingredients
- 125g pack asparagus tips
- 150g soft cheese
- pinch of crushed chillies
- 15g fresh tarragon, leaves picked and chopped, plus extra to serve
- 375g pack ready-rolled light puff pastry
- 265g pack smoked mackerel fillets, skin removed and discarded, fish flaked
- 1 free-range egg, beaten
- oil, for greasing
Each serving contains
- Energy
- 955kJ 229.0kcal
- Fat
- 15g
- Saturates
- 6g
- Salt
- 0.8g
- Sugars
- 1g
of the Reference intake
Carbohydrate 16.3gProtein 8.3gFibre 0.8g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Heat a griddle pan to high, then griddle the asparagus for 5-6 mins, turning frequently until lightly charred all over. Remove, roughly chop and set aside. Mix the soft cheese, crushed chillies, tarragon and some seasoning in a bowl.
- Unroll the pastry, then use a sharp knife to cut it into 12 equal pieces. Generously grease a 12-hole muffin tin, then mould each piece of pastry into a hole, folding the edges to fit snugly.
- Divide the cheese mixture between the pastry-lined muffin cases, then fill each case with a mixture of the fish and asparagus pieces. Glaze the borders with the egg and bake for 30 mins. Sprinkle with extra tarragon.
- See more Picnic recipes
