Tell me, guys. Don’t these babies look goooood?
Well, they totally were. A huge hit for their wee size!
Not bad for a last minute “oh-my-god-where-did-the-day-go-what-am-I-going-to-do-for-dinner-everybody-panic!!!!” dinner.
I know there will be many more of these in the days, months & years ahead; once my maternity leave comes to an end & I head back to the daily grind of being a full-time working mom, I’m going to be relying on recipes like this to keep me sane & my family nourished.
I’ll admit, their name is a bit deceiving, since they are obviously not cupcakes. But when Bee squealed, “oooooh! CUPCAKES!” after I placed them in front of her, I decided that that’s what they shall be called, always & forever
What I love about them isn’t just that they’re quick & easy (oh, so quick & oh, so easy), but also that they can be adapted to use whatever you have in your fridge or freezer. Instead of salmon you can use bacon. Ran out of frozen peas? Substitute chopped kale! Don’t like dill? Um, are you crazy?! Okay, okay, then go ahead & add a bit of dried oregano or garlic powder instead.
Here is the recipe for how I did them last night, but feel free to use it as a basic outline for creating your own super fast version. I would recommend though not adding too many more ingredients, you don’t want to overwhelm the tarts. They’re mini after all & can only handle so much!
Prep Time: 5 mins ** Cook Time: 18-20 mins ** Total Time: 23-25 mins
Serves 2 Adults & 2 Children (double recipe for more people & leftovers)
- 12 Tenderflake mini-tart shells
- 6 eggs
- 2-3 slices smoked salmon (fresh or frozen)
- 1/2 teaspoon dried dill
- small handful frozen peas
Preheat oven to 375.
Take tarts out of the freezer, separate & place on a cookie sheet.
Whisk eggs in a medium bowl with the dill & a pinch of salt & a couple cracks of black pepper. Set aside.
Chop smoked salmon & add to the eggs.
Mix it all together & pour into tart shells, filling to just below the crimped edge of the pastry.
Drop a few frozen peas into each tart, being careful not to overflow the mixture.
Place in the oven & bake for 18 minutes. If the egg hasn’t set, leave for another 2.
Remove from the oven & leave for another couple of minutes to set. When they’ve cooled a bit, gently remove from the tins, pop them onto plates & serve with a simple salad, which you can make while the tarts were baking – I made one with chopped cucumber, tomato & bocconcini cheese!
Finally & most importantly, enjoy! My family certainly did, & I’m sure yours will too.
If you do try this recipe, I’d love to know how it turned out! Let me know in the comments!