Assorted tartlets.

Assorted tartlets.

Assorted tartlets.

Assorted tartlets. Savory high tarts can not like, as filler in them two times larger than in the conventional product. We offer a choice of three toppings for tartlets, which are tasty both heat and cold.

For 6 pieces with a filling, we need these ingredients:

350 g dough
flour for rolling
2 eggs

For the filling with trout and dill:

175 g trout fillets
1 tbsp. l. finely chopped fresh dill
100 ml milk
125 g sour cream

For olive stuffing:

1 zucchini (cut off the ends and cut into pieces)
1 red bell pepper (remove seeds, slice the vegetable)
2 tbsp. l. olive oil
25 grams of small olives, pitted
200 ml milk
25 g cream cheese with garlic and herbs

For the filling with shrimps and asparagus:

150 g peeled cooked shrimp
75 g thin asparagus (cut into pieces of 2 cm)
150 ml of low-fat cream
75 ml of milk
2 h. L. finely chopped chives


Silicone baking for 6 cupcakes
notch cookie diameter of 13 cm or bowl

Assorted tartlets.

Cooking method:

How to cook the dough base and the filling of the trout:

1 If the dough is purchased in the store, leave it for a short time at room temperature (cool) temperature. Roll as thin as possible on the work surface with flour pripylennoy.

2 Smooth notch cookie diameter of 13 cm or a bowl of the same diameter, cut out circles of dough 6, collecting and re-rolling scraps test. If piala have slim bezel, use it as a mold, pressing the dough. If not, attach a container and draw around it with a sharp knife.

3 Gently press the dough into the recesses at the bottom of the form, so that it is evenly distributed. Put in the fridge for 30 minutes.

4 For the filling of trout and dill fry fillets on the grill for 5-6 minutes until tender, turning fish once halfway through cooking. Transfer the fillets on a plate and remove the skin. Remove the seeds and mash the fish with a fork. Allow to cool. Slice the fennel, sprinkle it over the trout.

Completion of filling with trout and preparation of other fillings:

5 Whisk whisk milk with sour cream, eggs and black pepper until smooth. Pour into a jug.

6 Preheat the oven to 180 ° C. Put the silicone pan on a baking sheet and place the dough on the procurement of fish with dill.7 Pour the filling in the blank with egg filling. Bake 25 minutes.

8 For the olive stuffing fry zucchini in olive oil with red pepper. Laced olives, cool and place the dough on formochkam. Whisk milk with eggs and black pepper, put into molds and pour the cheese filling.

For the filling of shrimp lay on formochkam shrimp and asparagus. Whip the cream with the milk, eggs, chives and black pepper. Pour the filling. Bake as fish tartlets.

About the dish:

On 6 pieces with a filling:
Preparation time: 25 minutes
Cooling time: 30 minutes
Cooking time: about 25 minutes
Oven temperature: 180 "C

We spread the dough in the form of:
In your new silicone form rather deep recesses, and gently put them test complicated. Fill depressions test so that the blanks wall towered over form - it will not only make the product more beautiful, but also will allow to fill lots of toppings.

Roll out the dough as thin as possible, because the dough tartlets with thick walls produced heavy and not very tasty. Press down the dough on the bottom of the recesses, but try not to stretch, or at the time of baking the preform shrinks.

Fillings and their diversity:
Be sure to cool the cooked stuffing before filling tartlets, or soften raw dough. If trout is not, suitable cheaper fillets other red fish, such as trout or salmon, or tuna, fennel can be replaced with tarragon.

For olive stuffing try to find the finest olives, so they can be completely crush. With regard to the filling of shrimp and asparagus, very thin asparagus previously did not even need to boil, but the thick shoots necessarily hold for a couple of 3-4 minutes.

The proposed filling made only from fish, shrimp and vegetables, but all the rest of the ingredients can change.

We especially like such a combination:

chopped fried bacon and leek slices and brie cheese;

thin rings of red onion, fried until transparent and soft, with leaves of thyme and soft goat cheese;

slices of chorizo sausage, stewed with mushrooms and sundried tomatoes cut into strips.

Assorted tartlets.

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