Recipe

Red Snapper-tomato Tartlets Recipe

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Ingredients

Directions

Step #1 Unfold pastry sheet; cut into 6 equal portions.
Step #2 Roll out each portion to 1/8-inch thickness on a lightly floured surface.
Step #3 Fit each portion into an ungreased 4-inch tart pan with removable bottom; trim edges.
Step #4 Heat oil In a large-ish skillet over medium-high heat; add fish fillet.
Step #5 Sprinkle top with lemon juice.
Step #6 Cook 6 to 7 mins or until fish flakes easily with a fork; cool slightly.
Step #7 Flake fish into bite-size pieces, & transfer to a medium bowl.
Step #8 Add tomatoes & cheese; toss carefully to mix.
Step #9 Spoon mixture evenly into prepared tart pans.
Step #10 Combine eggs & next 5 ingredients in a medium bowl with a wire whisk.
Step #11 Spoon mixture evenly over fish filling in tart pans.
Step #12 Place tarts on a baking sheet.
Step #13 Bake at 350° for 35 to 40 mins or until tops are lightly browned & centers are set.
Step #14 Let stand 10 mins.
Step #15 Remove sides of tart pans before serving.
Step #16 Wine note: Snapper & tomato reminds me of the Mediterranean.
Step #17 Any white wine fom the Mediterranean coast would work, but the uniquely fresh & crisp Skouras Moschofilero ($10-$15) from Peloponnese in Greece sounds great to me.
Enjoy the Red Snapper-Tomato Tartlets recipe

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