Red Snapper-Tomato Tartlets

• 1/2 (17.3-ounce) package frozen puff pastry sheets, thawed
• 2 teaspoons olive oil
• 1 (3/4-pound) red snapper fillet
• 2 tablespoons fresh lemon juice
• 1 1/2 cups seeded and diced Roma tomatoes
• 3/4 cup crumbled feta cheese
• 2 large eggs
• 1/2 cup evaporated milk
• 1/2 cup mayonnaise
• 2 tablespoons chopped fresh parsley
• 1 garlic clove, minced
• 1 teaspoon Dijon mustard

1. Unfold pastry sheet; cut into 6 equal portions. 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.
2. Heat oil in a large skillet over medium-high heat; add fish fillet. 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. Add tomatoes and cheese; toss gently to combine. Spoon mixture evenly into prepared tart pans.
3. Combine eggs and next 5 ingredients in a medium bowl with a wire whisk. Spoon mixture evenly over fish filling in tart pans. Place tarts on a baking sheet. Bake at 350u0b0 for 35 to 40 minutes or until tops are lightly browned and centers are set. Let stand 10 minutes. Remove sides of tart pans before serving.
4. 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-$15) from Peloponnese in Greece sounds great to me.--Steven Geddes

pastry sheets, olive oil, red snapper fillet, lemon juice, tomatoes, feta cheese, eggs, milk, mayonnaise, parsley, garlic, mustard

Taken from www.myrecipes.com/recipe/red-snapper-tomato-tartlets (may not work)