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🍽️ Savory Phyllo Tartlets with Artichoke Cream and Smoked Salmon

350 kcal · 30 min · 4 servings

Ingredients

• 200 g filo pastry
• olive oil
• 200 g artichoke hearts (jarred)
• 1 garlic clove
• 1 tsp fresh thyme
• 1 tbsp olive oil
• lemon juice
• salt
• pepper (from a mill)
• 1 handful watercress
• 150 g smoked salmon
• 4 caper berries

Instructions

1. 1. Preheat the oven to 180 degrees Celsius fan-forced.
2. 2. Brush fireproof ramekins or muffin tins (approx. 8 cm diameter) with oil.
3. 3. Cut the phyllo dough into squares of approx. 15 x 15 cm.
4. 4. Place three layers of phyllo dough slightly offset and overlapping into each mold.
5. 5. Brush each layer of phyllo dough with a little oil.
6. 6. Bake the tartlets in the oven for approx. 15 minutes until golden brown.
7. 7. Remove the tartlets from the oven.
8. 8. Carefully release the pastry shells from the molds.
9. 9. Allow the tartlets to cool completely.
10. 10. Drain the artichokes well.
11. 11. Place the artichokes, peeled garlic, thyme, and olive oil into a blender.
12. 12. Blend the ingredients into a smooth cream.
13. 13. Season the cream with lemon juice, salt, and pepper.
14. 14. Wash the cress.
15. 15. Pat the cress dry.
16. 16. Place the cress into the cooled pastry shells.
17. 17. Spread the artichoke cream over the cress.
18. 18. Place the smoked salmon on top of the cream.
19. 19. Garnish the tartlets with caper berries.
20. 20. Finally, sprinkle the tartlets with pepper.

Nutrition per serving

• kcal: 350
• Protein: 16 g · Fett/Fat: 15 g · Carbs: 37 g