Salmon and Tomato Tarts
- 12 cup wheat germ
- 12 cup breadcrumbs
- 1 teaspoon ginger
- 1 teaspoon mustard, dried
- 12 teaspoon cumin
- 1 teaspoon thyme
- 1 can (14 ounce) Italian stewed tomatoes
- 12 cup sockeye salmon, (canned)
- 14 cup parmesan cheese
- 1 cup all-purpose flour
- 12 cup whole wheat pastry flour
- 12 teaspoon salt
- 12 cup lard
- 10 tablespoons cold water
DirectionsPreheat oven to 375 F (190 C).
In a medium size bowl combine flours, salt and lard.
Using a pastry blender or a butter knife cut the lard into small pieces about the size of a small pea.
Slowly add the cold water to the mixture and stir with a fork until dough comes together and forms a ball.
On a lightly floured surface roll out the dough and cut with a lid and then place the round in a muffin tin and set aside when completed In another bowl combine wheat germ, bread crumbs and spices together.
Add the tin of tomatoes along with the salmon and mix together all ingredients until thoroughly combined Put a small amount of salmon tomato mixture into each muffin cup and top with parmesan cheese.
Bake in the oven for 15 to 20 minutes Remove from oven when crust is nicely browned and cheese is melted on top.
Set aside to cool and then remove to a cooling rack.