Smoked Wild Salmon Cheese Tartlets
1 sheet (8 ounces) frozen puff pastry, thawed
1/2 cup grated smoked Gouda or Swiss Cheese
2 eggs, beaten
1/3 cup milk
1 teaspoon Dijon mustard
2 green onions, minced
1/3 cup chopped sun-dried tomatoes
12 ounces SeaBear Smoked Salmon
Salt and freshly ground black pepper to taste
Roll out the puff pastry on a floured board to an 11-inch by 14-inch rectangle. Cut the pastry into 12 squares and fit the squares into muffin tins. Springle the cheese in the bottoms of the pastry cups.
Preheat the oven to 350 F. Combine the eggs, milk, mustard, onions, tomatoes, smoked salmon, salt and pepper. Spoon this mixture over the cheese.
Bake for 15 - 20 minutes, or until the tops are golden and the filling is set. Serve warm.