Denise says:

  • This is an easy recipe ideal for a starter, light lunch or tasty lunch box filler. I have made a butter bean hummus as the base to the tartlets, but you can use ready-made regular hummus as a short cut.
  • Preparation Time: 25 minutes    Cooking Time: 20 minutes      Makes: 8 tartlets


  • 375g ready rolled puff pastry
  • 2 egg yolks (beaten – for glazing)
  • 2 tablespoons toasted sesame seeds
  • Filling
  • Butter Bean Hummus
  • 1 400g tin butter beans – drained
  • 2 tablespoons tahini
  • Juice of 1 lemon
  • 1 tablespoon olive oil
  • 1-2 tablespoons water
  • 4 large red onions – peeled and sliced
  • 1 tablespoon olive oil
  • Topping
  • 30g Can D Smoked Salmon
  • Garnish:  1 tablespoon chives – finely chopped


To make the Pastry Rectangles
  1. Line a baking tray with baking parchment. Cut the ready rolled pastry in half. Cut each half again lengthways and then cut again so you have 8 equal rectangles.
  2. Put the pastry rectangles on the baking tray and score a border into the pastry about 2 cm from the edge. Glaze the pastry border with the beaten egg yolks and toasted sesame seeds. To make the filling
  3. For the Hummus
  4.  Combine all the ingredients in the food processor, taste and adjust seasoning accordingly.  The mixture should be a spreadable consistency.  Add more water if it is too thick.
  5. For the Onions
  6. Heat the oil in a shallow frying pan. Sauté the onions so they are soft but not burnt.  Leave to cool for about 15 minutes.
  7. Preheat the oven to 200C
  8. Transfer to the centre of the puff pastry tartlets and bake for about 10 minutes or until golden.
  9. Top the cooked tartlets with Can -D smoked salmon and garnish with finely chopped chives.