- 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.