Mini puff pastry tarts with leek, spinach, sprats and tomatoes

Preparation

Rinse the fish - gut, cut off the head and remove the backbone. Rinse under cold water and dry with a paper towel.

Divide the puff pastry into 3 - 4 equal parts. Fold the sides of the pastry to the centre, creating a higher edge, press lightly with a fork (see photo). Place on a baking tray lined with baking paper.

Heat the clarified butter in a frying pan and put the white part of the leek chopped into slices. Fry for a while, then add the chopped chilli peppers and fresh spinach. Season to taste with salt, pepper and lemon juice. Let the excess water evaporate. Then add the mascarpone cheese and, stirring, heat up until the cheese melts and combines with the vegetables.

Place the stuffing in a thin layer on the puff pastry. Place the sprats and sliced cherry tomatoes on top of the stuffing.

Whisk the eggs with the cream and pour this mixture inside the tarts, add the crumbled blue cheese on top. Brush the sides of the pastry with beaten egg. Place the tarts in an oven preheated to 180 degrees C and bake for 20 - 25 minutes. I use the top-bottom grill. The tarts have to brown. After baking place on a roasting tray . Serve with favourite sauces, garnished with lemon chunks and parsley.
 

Recipe by Justyna Ratajczak. Check out our Instagram TysiaGotuje.pl.