Smoked Salmon and Chevin Tarts by Chef Nina Timm

Makes 6


  • 1 sheet Woolworths Puff Pastry
  • 2 x 100 g Fairview Chevin
  • 120 g Threestreams Premium Grade Salmon Ribbons
  • 1 pillow bag fresh rocket or baby spinach
  • Toasted sunflower seeds
  • Freshly ground pepper
  • Olyfberg olive oil for drizzling over tartlets


Preheat oven to 200 C.

Use about a 9cm in diameter cookie cutter and cut 6 rounds from the pastry.

Use the offcuts to make little heart shapes if you want to make this for Valentine’s Day.

Place the pastry rounds plus hearts on a baking sheet, lined with baking paper.

Use the point of a very sharp knife and make a cut all the way around the pastry round, about 1 cm from the edge.

When it bakes, it will form a little lid, which you can remove to put filling in.

Bake for 10-15 minutes or until puff up and golden brown.

In the meantime, place the Chevin in a bowl and soften with a spoon.

When you are ready to serve, remove the pastry “lids” and put a little chevin filling in each tartlet.

Top with the salmon and fresh rocket or spinach.

Drizzle the toasted seeds over the top as well as the olive oil.