Smoked salmon tarts recipe

Smoked Salmon Tarts recipe

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Ingredients:

Three 9-inch refrigerated pie crusts

1-1/2 cups half & half

4 eggs

1/4 pound smoked salmon, chopped

2 ounces Monterey Jack cheese, shredded

1/4 cup chopped green onions

1/2 teaspoon dried dill weed

1/4 teaspoon salt

1/8 teaspoon pepper

Instructions:

Preheat oven to 375 degrees. Cut each pie crust into 16 circles using a 2-inch biscuit cutter. Place circles in greased miniature muffin cups. Using a whisk, mix half & half with eggs in a large bowl. Stir in remaining ingredients. Spoon 1 Tablespoon of filling into each shell. Bake for 25 minutes or until golden brown. Cool. Remove from pans and store in a tightly covered container in refrigerator.

Tarts may be frozen. Thaw, then cover with aluminum foil and bake at 375 degrees for 5 to 10 minutes.

Makes: 48 tarts