Mini Salmon Quiches

Ingredients

• 1 tablespoon olive oil
• 1 large or 2 small bunches scallions, finely sliced
• 2 tablespoons chopped parsley
• 2 large eggs
• 2/3 cup heavy cream
• Black pepper, to taste
• 1 package frozen all-butter puff pastry, thawed
• 6 ounces cream cheese, cut into small cubes
• 6 ounces smoked salmon, torn into pieces
• Fresh chopped dill, for garnish
• 12-cup standard muffin tin
• 3 1/2-inch round cookie or biscuit cutter

Directions

1. Preheat your oven to 375F. Lightly coat a 12-cup muffin tin with vegetable oil. Set out a baking sheet and a 3 1/2-inch round cutter.
2. Warm the oil in a small skillet set over medium heat. Add the scallions and cook until they have softened, 5 minutes. Stir in the parsley, then take the pan off the heat.
3. In a bowl, beat the eggs until the yolks and whites are fully blended. Whisk in the cream and pepper.
4. Unfold the puff pastry on a lightly floured counter. If the dough cracks or feels at all frozen, pause and let it soften before you keep going. Roll it gently so the sheet is even, then stamp out 3 1/2-inch rounds. Lay the scraps on top of one another rather than squeezing them into a ball, roll them out again, and cut more circles until you have 12 rounds. Press the pastry rounds into the muffin tin, using your fingers to ease them down into the cups.
5. Divide the scallion and parsley mixture among the muffin cups. Add the cream cheese and salmon pieces on top. Spoon about 2 tablespoons of the custard over the filling in each cup.
6. Place the muffin tin on the baking sheet and bake for 25 to 30 minutes, until the filling has puffed and is beginning to brown. Take the tarts out of the oven and let them cool for 10 minutes. Finish with dill and serve.