Red Snapper-Tomato Tartlets Recipe

Name: Red Snapper-Tomato Tartlets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 (17.3-ounce) package frozen puff pastry sheets, thawed; 2 teaspoons olive oil; 1 (3/4-pound) red snapper fillet; 2 tablespoons fresh lemon juice; 1 1/2 cups seeded and diced Roma tomatoes; 3/4 cup crumbled feta cheese; 2 large eggs; 1/2 cup evaporated milk; 1/2 cup mayonnaise; 2 tablespoons chopped fresh parsley; 1 garlic clove, minced; 1 teaspoon Dijon mustard

Servings: persons

1/2 (17.3-ounce) package frozen puff pastry sheets, thawed
2 teaspoons olive oil
1 (3/4-pound) red snapper fillet
2 tablespoons fresh lemon juice
1 1/2 cups seeded and diced Roma tomatoes
3/4 cup crumbled feta cheese
2 large eggs
1/2 cup evaporated milk
1/2 cup mayonnaise
2 tablespoons chopped fresh parsley
1 garlic clove, minced
1 teaspoon Dijon mustard

1
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.
2
Heat oil in a large skillet over medium-high heat; add fish fillet. 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. Add tomatoes and cheese; toss gently to combine. Spoon mixture evenly into prepared tart pans.
3
Combine eggs and next 5 ingredients in a medium bowl with a wire whisk. Spoon mixture evenly over fish filling in tart pans. Place tarts on a baking sheet. Bake at 350u00b0 for 35 to 40 minutes or until tops are lightly browned and centers are set. Let stand 10 minutes. Remove sides of tart pans before serving.
4
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-$15) from Peloponnese in Greece sounds great to me.--Steven Geddes

461

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 (17.3-ounce) package frozen puff pastry sheets, thawed, 2 teaspoons olive oil, 1 (3/4-pound) red snapper fillet, 2 tablespoons fresh lemon juice, and more.

Yes, Red Snapper-Tomato Tartlets falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Red Snapper-Tomato Tartlets

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions