Smoked Salmon, Dill and Gruyere Tartlets

Published: Aug. 31, 2020 at 12:55 PM EDT
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  • 4 large eggs
  • 1/4 cup milk
  • 1/4 cup mascarpone cheese
  • 1 tablespoon chives, chopped
  • Kosher salt and freshly ground black pepper
  • 6 oz smoked salmon, divided
  • 1/2 cup Gruyere, grated
  • 2 boxes mini puff pastry tart shells, frozen
  • 2 tablespoons dill fronds (garnish)


Preheat oven to 375°F.

Whisk eggs, milk, mascarpone, and chives in a large bowl. Season with salt and pepper. Chop 3 oz salmon, then fold gruyere and salmon into egg mixture.

Set frozen tart shells on a parchment-lined baking sheet. Spoon egg mixture into shells. Bake 10–12 minutes, until tops are lightly golden-brown and eggs are fully set. Allow to cool 5 minutes before serving.

Top each with a small rosette of smoked salmon and garnish with dill fronds.

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