Red Snapper-Tomato Tartlets

Name: Red Snapper-Tomato Tartlets
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoon Dijon mustard; 2 larges eggs; 118 milliliters evaporated milk; 177 milliliters crumbled feta cheese; 2 Tbsps chopped fresh parsley; 1 garlic clove, minced; 2 Tbsps fresh lemon juice; 118 milliliters mayonnaise; 2 teaspoons olive oil; 490 grams 1/2 package frozen puff pastry sheets, thawed; 355 milliliters seeded and diced Roma tomatoes; 340 grams red snapper fillet

Red Snapper-Tomato Tartlets is a pescatarian hor d'oeuvre. One portion of this dish contains around 24g of protein, 54g of fat, and a total of 751 calories. This recipe serves 6. This recipe covers 22% of your daily requirements of vitamins and minerals. A mixture of dijon mustard, feta cheese, roma tomatoes, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Unfold pastry sheet; cut into 6 equal portions.

Roll out each portion to 1/8-inch thickness on a lightly floured surface. Fit each portion into an ungreased 4-inch tart pan with removable bottom; trim edges.

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Roll

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Tart Form

Heat oil in a large skillet over medium-high heat; add fish fillet.

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Fish Fillets

Cooking Oil

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Frying Pan

Sprinkle with lemon juice. Cook 6 to 7 minutes or until fish flakes easily with a fork; cool slightly. Flake fish into bite-size pieces, and transfer to a medium bowl.

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Lemon Juice

Fish

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Bowl

Add tomatoes and cheese; toss gently to combine. Spoon mixture evenly into prepared tart pans.

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Tomato

Cheese

Combine eggs and next 5 ingredients in a medium bowl with a wire whisk. Spoon mixture evenly over fish filling in tart pans.

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Egg

Fish

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Whisk

Bowl

Place tarts on a baking sheet.

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Baking Sheet

Bake at 350 for 35 to 40 minutes or until tops are lightly browned and centers are set.

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Oven

Let stand 10 minutes.

Remove sides of tart pans before serving.

Wine note: Snapper and tomato reminds me of the Mediterranean. Any white wine fom the Mediterranean coast would work, but the uniquely fresh and crisp Skouras Moschofilero ($10-$1

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White Wine

Snapper

Tomato

Wine

from Peloponnese in Greece sounds great to me.--Steven Geddes

Equipment

Ingredients

Servings:

1teaspoon

Dijon mustard 2larges

eggs 118milliliters

evaporated milk 177milliliters

crumbled feta cheese 2Tbsps

chopped fresh parsley 1

garlic clove, minced 2Tbsps

fresh lemon juice 118milliliters

mayonnaise 2teaspoons

olive oil 490grams

1/2 package frozen puff pastry sheets, thawed 355milliliters

seeded and diced Roma tomatoes 340grams

red snapper fillet

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Chehalem 3 Vineyard Pinot Gris. It has 4.4 out of 5 stars and a bottle costs about 26 dollars.