Leek, salmon and asparagus tartlets
A delicious recipe for an entrée from the Total Wellbeing Diet researchers.
10 December 2007 | Updated 14 October 2011
Serves as an entrée for six people.
12 slices wholegrain bread, crusts removed
1 ½ tablespoons olive oil
1 leek, white part only, finely sliced and washed
150 g smoked salmon, sliced
250 g asparagus spears, cut into 2 cm pieces
Freshly ground black pepper
25 g grated parmesan
½ cup low fat milk.
A delicious entrée for six people.
Preheat oven to 180 °C (350 °F).
Lightly grease a 6-cup non-stick ‘Texan’ (or large) muffin tin.
Place two slices of bread on top of one another and, using a rolling pin, roll slices to a thickness of approximately 5 mm. Repeat with remaining slices.
Place bread in each muffin cup, pushing down firmly to mould the bread to the tin.
Bake for 5-10 minutes, or until golden.
Set aside and reduce oven to 160° C (320 °F).
In a heavy-based frying pan, heat oil over medium heat.
Add leek and sauté for 10 minutes, or until soft.
Add asparagus, season with pepper then transfer to a bowl to cool.
In a separate bowl, whisk together parmesan, eggs and milk.
Stir in smoked salmon.
Add the cooked vegetables and stir to combine.
Spoon the mixture into the bread cases and bake for 35 minutes, or until firm to the touch.
Serve warm or cool, with a salad.
Find out more about The CSIRO Total Wellbeing Diet book 2.