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Savory Summer Tarts

2 sheets puff pastry, thawed
16 oz cream cheese, at room tempurature
8-10oz smoked white fish, chunked (i used wahoo)
2 oz heavy cream
1 1/2 tbsp chopped fresh sage
few dashes of hot sauce
1 pint blackberries
salt and pepper, to taste

Preheat oven to the tempurature suggested on the puff pastry box. Thoroughly mix together the cream cheese, heavy cream, and hot sauce in a mixing bowl (i suggest using a wooden spoon). Stir in the sage and smoked fish. Taste the mixture, then season with salt and pepper as necessary. Roll out the puff pastry with a rolling pin and using a 3 inch ring mold (or a wide rimmed glass, if you don't have a ring mold) cut out as many puff pastry circles as you can. One sheet yeilds about 7-9 circles. Place a few tbsps of the mixture into the middle of a puff pastry ring and make a free form tart with the pastry coming up at least as high, if not higher, then the filling. It maybe easier to use a muffin tin (or even a mini muffin tin) for these, but i don't own one, so it's not necessary. Repeat making the tarts until all the filling has been used. Before baking place a blackberry in the middle of each tart. Bake for 15-20 minutes or until the pastry is golden brown. Serve warm, chilled, or at room tempurature. Enjoy!

Recipe by Amanda Simpson
http://www.whatwereeating.com/

From post: Savory Summer Tarts (Wahoo!)
http://www.whatwereeating.com/recipes/savory-summer-tarts-wahoo/