mercredi, juin 02, 2010

Crab Stick Cream Cheese Tartlets

Crab Stick Cream Cheese Tartlets

GA made a Crab Stick Roll that was so good it inspired me to make this batch of Crab Stick Cream Cheese Tartlets. Now that the weather is getting really hot, they make a refreshing change from the usual baked quiches and tarts.

We came back from Alghero to an overturned BBQ and gas cylinder, overturned pots of plants etc. There must have been quite a wind storm during our absence. I spent the morning doing a few washes and today being a public holiday (Italy's Republic Day), the shops are closed so we'll have to make do with whatever we can find at home. Considering my tendancy to hoard, this is of course not a problem.

The rest of the family has gone off to play golf and later in the afternoon they will be swimming in the pool. I have alot of housework to catch up on, including preparing the guest room for MIL's coming month-long stay. Am I so behind in my chores...

Crab Stick Cream Cheese Tartlets :

1 packet Brisée or Puff Pastry
1/4 of a large Onion (chopped)
1 Garlic clove (minced)
A handful of fresh Coriander or Parsley (chopped)
100g Crab sticks/Surimi (chopped)
100g Philadelphia Light cream cheese
Juice of half a Lemon
2 Tsp grated Parmesan Cheese
Salt and Pepper to taste

Heat the oven to 180°C with an oven tray at the very top level and another one in the lower-middle shelf.

Bake the pastry tartlet shells à vide for 10 minutes on the lower shelf. The top tray will prevent the pastry from burning. Remove from the oven and set aside.

Chop all the ingredients finely and mix well with the lemon juice and cream cheese. Add salt and pepper to taste.

Scoop into the baked pastry shells just before serving.

1 commentaire:

SIG a dit…

Nice nice, reminds me of my fav Delifrance sandwich filling. Seafood Mayo.