Recipe~ Savory Salmon Tart
Makes 12 small tarts
2 tablespoons butter
2 tablespoons flour
1 cup 2% or whole milk
1- 14 ounce can of salmon, bones and dark skin removed
2 1/2 to 3 cups fresh or frozen mixed vegetables peas, corn, green beans (your preference)
2 3/4 (divided) cups swiss cheese, grated
1/8 teaspoon fresh, grated nutmeg
salt and pepper
1/4 teaspoon dried basil
1/3 cup of white or Fre White wine (non-alcohol)
2-10 ounce packages of Pepperidge Farm puff pastry shells-ready to bake (makes 12 small tarts)
Remove shells from package and place shells on a cookie sheet, lined with parchment paper. In a preheated oven, bake shells according to directions. Remove from oven, and while still warm, with a knife, cut around the pastry ‘top’ and remove both the top and gooey interior. Be careful not to crush or cut through the outer shell. Let cool to room temperature.
In a large saucepan, over medium to low heat-melt butter and add flour. Cook, stirring continually for approximately 5 minutes. Note: Do not brown the flour. Slowly add milk, and with a whisk, stir until mixture is hot and well blended. Add 1/3 cup of wine and frozen vegetables. Stir with a slotted spoon, stir often and cook vegetable mixture for 5 minutes. Add, flaked salmon, nutmeg, salt and pepper to taste. Add 2 cups grated swiss cheese, and heat until cheese is melted and sauce is well blended.
Fill shells with sauce mixture and top with remaining 3/4 cup grated swiss cheese. Bake for 15 minutes at 325 degrees, or until cheese is melted. Check to make sure shells do not over brown. Serve with a lovely green salad.
This recipe is wonderful for a tea, as an appetizer or main course (2 per person).