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Asparagus and mackerel tartlets recipe

1 rating

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
229kcal 11%
Fat
15g 21%
Saturates
6g 31%
Sugars
1g 1%
Salt
0.8g 13%

of the reference intake
Carbohydrate 16.3g Protein 8.3g Fibre 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