Smoked Mackerel Tarts - cooking recipe

Ingredients

210 g frozen ready-rolled puff pastry sheets, thawed
150 g french soft spreadable cheese with garlic and herbs
280 g peppered smoked mackerel
8 baby plum tomatoes, halved
4 spring onions, trimmed and sliced
1 tablespoon flat leaf parsley, chopped

Preparation

Preheat oven to 180\u00b0C.
Line two backing trays, with baking paper.
Cut the pastry into quarters and trim the edges. Mark a rim all around each piece by cutting halfway through the pastry, about 1 cm in from the edge.
Bake for 10 minutes.
On each piece, press the centre down, leaving the raised rim.
Carefully spread the centres with half the cheese.
Skin and flake the mackerel and divide between the pastry cases with the tomatoes and spring onions.
Put the rest of the cheese on top (in splodges).
Bake for 10 minutes.
Serve warm or cold, sprinkled with parsley if desired.