Tartlets with salmon and vegetables - a recipe with step-by-step photos

We will need boneless red fish fillet. I had a nice thick piece, removed the skin and pulled out any visible bones. Now the fillet needs to be cut into portions, depending on the size of the tartlets you plan to make. One important note, it's better not to make the pieces too thick, as there should also be vegetables on top and the filling layer would be too thick to eat comfortably. Lightly salt and pepper the salmon or trout and fry it on a hot skillet with olive oil, half a minute on each side. This is necessary to seal the fish and prevent it from releasing juices into the pastry and to ensure that the piece of fish is golden brown on all sides. Fry the fish, and while it cools slightly, preheat the oven to 180 degrees.

Roll out a sheet of puff pastry (I always use frozen pastry from a trusted manufacturer). Cut the pastry into the desired number of squares. I made eight tartlets the size of my palm.

Now the vegetables. We have red sweet onions, we will slice them into thin rings or half-rings.

And tomatoes. Now, of course, tomatoes are not particularly flavorful, but there is a solution. You can take cherry tomatoes, they are very sweet and juicy, and they look stunningly beautiful and decorative. I took medium-sized sweet cocktail tomatoes. Cut the tomatoes into fairly thin slices.

Now let's assemble our layered tartlet. It's more convenient to do this directly on the baking sheet on which you will bake them. Line the baking sheet with parchment paper. Place a rectangle of puff pastry in the middle, then a piece of fish on it, onion rings on top of the fish, and finally tomatoes. You can also sprinkle the tomatoes with chopped dill, but I think it's better to do this with already baked tartlets to preserve the aroma and color of the herbs. Everything is arranged, now just brush the edges of the pastry with raw egg yolk for a delicious golden brown color. I always brush them with just one yolk, without the egg white. Place the baking sheet with the tartlets in a preheated oven and bake for 12 minutes, until the edges of the pastry become golden brown. Let the finished tartlets cool slightly, sprinkle with chopped dill if desired, and serve immediately.