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Salt Cod Tartlets Recipe

Salted Cod Tartlets

Preparation time
Cooking time
Makes 30 tartlet cases


Note: It’s best to start this recipe a day in advance.

Tartlet cases

  • 250g plain flour
  • ½ tsp salt
  • 125g cold butter, cut into cubes
  • 1 egg, lightly whisked
  • 100ml cold mineral water


  • 2 medium desiree potatoes,
  • peeled and quartered
  • 3 garlic cloves, peeled
  • Sea salt and white pepper
  • 50ml extra virgin olive oil
  • 100ml cream
  • 500g salted cod, soaked overnight in milk or water
  • 2 garlic cloves, crushed
  • 2 bay leaves
  • 1 tsp black peppercorns
  • 2 sprigs thyme
  • 2 lemons, juice only


  • 2 tbsp extra virgin olive oil
  • 2 eschalots, peeled and finely diced
  • 2 cloves garlic, crushed
  • 2 long red chillies, finely diced
  • 1 roma tomato, deseeded, finely diced
  • 1 roasted red capsicum, finely diced
  • ½ cup Portuguese (or black) olives, pitted, finely diced


  1. Tartlet preparation: Sift flour and salt together, add the cold butter and rub with your hands until the mix reaches a light crumb consistency. Add the whisked egg and the cold water together, knead gently but do not over work. Wrap in plastic wrap and rest in the refrigerator for 2 hours.
  2. Pre-heat oven to 180ºC. On a floured surface, roll out the dough to 3mm thick. Spray 4–5cm tartlet moulds with non-stick oil spray. Cut circles of pastry to fit and line the moulds. Line the pastry with baking paper and fill with baking weights or rice or dried beans. Bake in oven for 12–15 minutes or until golden brown. Remove the weights and bake for a further 5 minutes. Any excess pastry can be frozen in a piece or tartlets can be frozen.
  3. Filling preparation: Place potatoes and garlic in a saucepan and cover with cold water, add salt and simmer for 15–20 minutes or until soft. Pre-heat oven to 160ºC. Drain and place on an oven tray and dry in oven for 10–15 minutes. Put potato through a ricer or mouli (or mash finely) and slowly add hot cream. Stir to form a creamy, firm, mashed potato. Adjust seasoning and add olive oil.
  4. Once the cod has been soaked thoroughly, poach it in milk mixed with garlic bay leaves, peppercorns and thyme. Poach for 20 minutes or until cod flakes off the bone and is tender. Drain and cool to touch, rinse thoroughly. Pick the cod flakes off the bone and chop. Gently fold the flaked cod through the warm potato. Add lemon juice and adjust the seasoning, keep warm.
  5. Combine all ingredients in a bowl.
  6. Spoon hot cod mixture into the tartlets, garnish with salsa and serve immediately.
Preparation time
Cooking time
Makes 30 tartlet cases


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