Red Snapper-Tomato Tartlets

Ingredients

• 1 teaspoon dijon mustard 
• 2 large eggs 
• 0.5 cup evaporated milk 
• 0.8 cup feta cheese crumbled
• 2 tablespoons parsley fresh chopped
• 1  garlic clove minced
• 2 tablespoons juice of lemon fresh
• 0.5 cup mayonnaise 
• 2 teaspoons olive oil 
• 17.3 ounce puff pastry sheets frozen thawed
• 1.5 cups roma tomatoes diced seeded
• 0.8 pound snapper fillet red

Equipment

• bowl
• frying pan
• baking sheet
• oven
• whisk
• tart form

Directions

1. Unfold pastry sheet; cut into 6 equal portions.
2. Roll out each portion to 1/8-inch thickness on a lightly floured surface. Fit each portion into an ungreased 4-inch tart pan with removable bottom; trim edges.
3. Heat oil in a large skillet over medium-high heat; add fish fillet.
4. Sprinkle with lemon juice. Cook 6 to 7 minutes or until fish flakes easily with a fork; cool slightly. Flake fish into bite-size pieces, and transfer to a medium bowl.
5. Add tomatoes and cheese; toss gently to combine. Spoon mixture evenly into prepared tart pans.
6. Combine eggs and next 5 ingredients in a medium bowl with a wire whisk. Spoon mixture evenly over fish filling in tart pans.
7. Place tarts on a baking sheet.
8. Bake at 350 for 35 to 40 minutes or until tops are lightly browned and centers are set.
9. Let stand 10 minutes.
10. Remove sides of tart pans before serving.
11. Wine note: Snapper and tomato reminds me of the Mediterranean. Any white wine fom the Mediterranean coast would work, but the uniquely fresh and crisp Skouras Moschofilero ($10-$1
12. from Peloponnese in Greece sounds great to me.--Steven Geddes