Mini salmon, ricotta and leek tartlets
Mini savory tartlets with salmon, ricotta and leeks, easy to prepare and ideal for starters, buffets and brunch.
Looking for a starter that feels considered but is genuinely easy to manage? These mini salmon, ricotta and leek tartlets are ready in under an hour, come in individual portions and work equally well for a home brunch or a more formal buffet.
The recipe has at least three things going for it. The smoked salmon brings depth and a bold flavour without needing extra seasoning. The ricotta keeps the filling soft and light rather than dense. The leeks, slowly softened in a pan, add a gentle sweetness that balances the richness of the fish.
You also have plenty of flexibility: prepare the filling the day before, bake the tartlets a few hours ahead and warm them briefly before serving. Any leftovers keep well in the fridge for a couple of days and are just as good eaten cold.
Serve them warm for the best result — the filling stays creamier and the salmon aroma comes through more clearly. A little fresh chive on top at the moment of serving finishes the dish nicely.
Ready to get started? Here is the full recipe for the mini salmon, ricotta and leek tartlets.
To make this recipe
A small selection of handy tools to keep within reach. Some links may be affiliate links.
Oven tray or baking dish
Perfect for baking meatballs and vegetables. Choose a non-stick tray for better results and easy cleaning.
Large non-stick pan
Useful for cooking and sautéing ingredients evenly without overcrowding the surface.
Steps
- Trim the leek, removing the tougher green top, and slice it very finely so it softens evenly during cooking.
- Gently cook the leek in a pan with a little oil over low heat, without letting it colour, then set aside to cool.
- In a bowl, mix the ricotta with the egg and Parmigiano until you get a smooth, creamy mixture.
- Add the cooled leek and the salmon cut into small pieces, making sure everything is well distributed throughout the filling.
- Cut the shortcrust pastry into rounds and press them into the individual moulds, fitting the base and sides neatly.
- Fill each mould without going all the way to the top, so the filling bakes evenly and keeps a tidy shape.
- Bake at 180°C (350°F) for about 25 minutes, until the tartlets are golden on top and firmly set in the centre.
- Let them rest for a few minutes before unmoulding, so they hold their shape better.
Helpful tips
You can prepare the filling up to one day ahead and store it in the fridge; fill the moulds just before baking.
For a milder version, replace the smoked salmon with lightly steamed fresh salmon, well drained.
These tartlets freeze well once baked: wrap them individually and reheat in the oven at 160°C (320°F) for 10 minutes.
Silicone muffin moulds need no greasing; if using metal ones, lightly grease them to make unmoulding easier.
Average nutrition per serving
- Calories
- 214 kcal
- Carbohydrates
- 13.0 g
- Sugars
- 2.0 g
- Protein
- 11.0 g
- Fat
- 13.0 g
- Saturated fat
- 5.0 g
- Fiber
- 1.0 g
- Sodium
- 290 mg
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