Salmon And Tomato Tarts
Total Time: 40 mins
Preparation Time: 20 mins
Cook Time: 20 mins
Ingredients
- 1/2 cup wheat germ
- 1/2 cup breadcrumbs
- 1 teaspoon ginger
- 1 teaspoon dried mustard
- 1/2 teaspoon cumin
- 1 teaspoon thyme
- 1 (14 ounce) can italian stewed tomatoes
- 1/2 cup sockeye salmon (canned)
- 1/4 cup parmesan cheese
- 1 cup all-purpose flour
- 1/2 cup whole wheat pastry flour
- 1/2 teaspoon salt
- 1/2 cup lard
- 10 tablespoons cold water
Recipe
- 1 preheat oven to 375 f (190 c).
- 2 in a medium size bowl combine flours, salt and lard. using a pastry blender or a butter knife cut the lard into small pieces about the size of a small pea.
- 3 slowly add the cold water to the mixture and stir with a fork until dough comes together and forms a ball.
- 4 on a lightly floured surface roll out the dough and cut with a lid and then place the round in a muffin tin and set aside when completed
- 5 in another bowl combine wheat germ, bread crumbs and spices together.
- 6 add the tin of tomatoes along with the salmon and mix together all ingredients until thoroughly combined
- 7 put a small amount of salmon tomato mixture into each muffin cup and top with parmesan cheese.
- 8 bake in the oven for 15 to 20 minutes
- 9 remove from oven when crust is nicely browned and cheese is melted on top.
- 10 set aside to cool and then remove to a cooling rack.
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