Trio of Mini Tartlets: A Perfect Start to Your Meal
When you’re looking for a flavorful and visually appealing appetizer, this Trio of Mini Tartlets will be your perfect choice. These tartlets are made with a buttery shortcrust pastry, filled with creamy avocado, and topped with three different garnishes: smoked salmon, carne salada, and puntarelle with Grana Padano. They’re a delightful combination of textures and flavors that will impress your guests and make your occasion even more special.
Ingredients:
| Ingredients | Quantity |
|---|---|
| All-purpose flour (00) | 200g |
| Unsalted butter | 100g |
| Water | 50g |
| Salt | to taste |
| Ripe avocado | 300g |
| Extra virgin olive oil | to taste |
| Freshly ground black pepper | to taste |
| Fresh lemon juice | 50g |
| Smoked salmon | 100g |
| Carne salada (cured beef) | 100g |
| Grana Padano cheese (shaved) | 20g |
| Puntarelle (chicory) | 130g |
| Fresh garlic clove | 1 |
Servings: 12 Tartlets
Directions:
1. Prepare the Shortcrust Pastry:
Start by making the shortcrust pastry. In a food processor, combine the all-purpose flour, cold cubed butter, and a pinch of salt. Pulse until the mixture resembles fine breadcrumbs. Gradually add water and pulse again until the dough begins to come together. Once the dough is formed, transfer it to a floured surface and knead it gently for just a few moments.
Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 30 minutes.
2. Roll and Bake the Tartlet Shells:
Preheat your oven to 180°C (350°F) in static mode. After the resting time, roll out the pastry on a floured surface to a thickness of about half a centimeter. Carefully cut the dough into circles that fit into your tartlet pans. Place the pastry rounds into the pans and gently press the dough into the edges. Use a fork to prick the base of the tartlet shells to prevent puffing during baking.
Line the tartlet shells with a piece of parchment paper and fill with baking beans or rice to weigh them down. Bake in the preheated oven for 30 minutes, or until golden brown. Once done, remove the tartlet shells from the oven and let them cool in the pans for a few minutes before transferring them to a wire rack.
3. Prepare the Avocado Filling:
While the tartlet shells are cooling, wash and slice the puntarelle into thin strips. Heat a little olive oil in a pan and sauté the garlic until fragrant. Add the puntarelle and cook for about 5 minutes, stirring occasionally, until tender. Set them aside to cool.
Next, cut the avocado in half, remove the pit, and scoop out the flesh. Place the avocado in a bowl, and mash it with a fork until smooth. Add lemon juice, olive oil, salt, and pepper to taste, and mix until well combined.
4. Assemble the Tartlets:
Once the tartlet shells have cooled, fill each one with a generous spoonful of the creamy avocado mixture, smoothing it out with the back of a spoon.
Now, it’s time to garnish your tartlets. For the first set, top with thin slices of smoked salmon. For the second set, add the carne salada (cured beef), and for the third set, top with the sautéed puntarelle and a few shavings of Grana Padano cheese.
5. Serve:
These mini tartlets are now ready to serve! Their vibrant colors and varied toppings will make them the star of your appetizer spread. Enjoy these delicious, fresh, and healthy bites with your friends and family!
Nutritional Information (per tartlet):
- Calories: 145 kcal
- Protein: 5g
- Carbohydrates: 12g
- Fat: 9g
- Fiber: 2g
- Sodium: 250mg
These Trio of Mini Tartlets are ideal for any special occasion, from festive gatherings to intimate dinners. The creamy avocado filling paired with the smoked salmon, cured beef, and crunchy puntarelle creates a unique flavor profile that everyone will enjoy. The shortcrust pastry adds a buttery and crisp base, making these tartlets irresistible. Give them a try and enjoy the delightful taste of these beautiful appetizers!
