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Trim pastry sheet edges; cut sheet into fifteen 3-by-2-inch rectangles. Place on a baking sheet. Combine onion and dill. Press 2 teaspoons of the onion mixture in the center of each rectangle.
Stir oil and pepper into the remaining onion mixture. Cut potatoes into 1/8-inch slices; overlap four or five slices in the center of each rectangle. Drizzle with the onion-olive oil mixture. Cover; freeze just until firm. Transfer to a freezer container; seal, label and freeze for up to 1 month.
When ready to serve, preheat oven to 400°F. Place frozen tartlets on a baking sheet. Bake for 20 to 25 minutes or until edges of pastry are puffed and brown and potatoes are tender. Top tarts with sour cream and salmon. Serve warm; garnish with dill sprigs.