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Saturday, May 2, 2015

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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