Ingredients:

  • 1 sheet (250g) frozen puff pastry, thawed
  • 4 oz (115g) smoked salmon, finely chopped
  • 1/4 cup (15g) fresh dill, finely chopped
  • 1/2 cup (50g) shredded Gruyère cheese
  • 2 tbsp (30g) cream cheese, softened
  • 3 large eggs
  • 1/2 cup (120ml) plain Greek yogurt
  • 1/4 cup (60ml) skim milk
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) cracked black pepper

Instructions:

  1. Preheat oven to 375°F (190°C). Roll out the thawed puff pastry on a lightly floured surface. Use a circular cutter to cut 12 rounds, press them into the bottom and sides of a mini muffin tin, and prick the bottoms with a fork.
  2. Place approximately 1 teaspoon of softened cream cheese at the bottom of each pastry shell. Top with a pinch of shredded Gruyère, a piece of chopped smoked salmon, and a sprinkle of fresh dill.
  3. Whisk together the eggs, Greek yogurt, milk, salt, and pepper until smooth. Pour the custard into each shell, filling only 2/3 of the way.
  4. Bake for 20 minutes until the pastry is golden brown and centers are slightly jiggly. Let cool in the pan for 5 minutes before transferring to a wire rack.