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Basil ricotta tartlets with smoked trout

Makes 16


  • 1 sheet butter puff pastry, semi-thawed
  • 160g fresh ricotta
  • 1 tablespoon shredded fresh basil, plus extra small leaves to serve
  • 1 teaspoon finely grated lemon rind
  • 1-2 tablespoons milk
  • 160g mixed coloured cherry tomatoes, thinly sliced
  • 2 tablespoon olive oil
  • 1/4 cup baby capers, drained (optional)
  • 1/2 whole smoked trout, skin and bones discarded, flesh flaked
Download Recipe (PDF)


  1. Cut puff pastry into 16 squares before it thaws fully, transfer squares to a baking paper lined oven tray.
  2. Combine ricotta, basil and lemon zest until smooth and season with salt and pepper. Add milk if the mixture seems a little dry and crumbly. Spread ricotta mixture over pastry pieces, leaving a narrow boarder. Top each with 2 slices tomato. Bake at 220°C for 10-12 minutes or until puffed and golden.
  3. Meanwhile, pat capers dry with paper towel. Heat oil in a small saucepan over medium-high heat, add capers and fry for 3-4 minutes until crisp. Remove with a slotted spoon and drain on paper towel.
  4. Top tartlets with flaked trout, capers and extra basil. Serve warm or at room temperature.

Tips / Handy Hints

Swap the trout with smoked salmon if it is more to your taste. This recipe is equally delicious if you leave the trout off altogether, for a vegetarian option. If you are feeding a crowd, this recipe is easy to double or triple.


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