Lenten Tartlets
Description
The appetizer is quick and easy to make. You can prepare fasting tartlets in 20–25 minutes if you leave black or rye bread on the table overnight, uncovered by a bag or towel. Tartlets are an excellent base for fasting fillings, both savory and sweet. Serve the appetizer at the table.
Instructions
- 1
Step 1
Prepare the listed ingredients. You can use black or rye bread with various additions: seeds, raisins, etc.
- 2
Step 2
A few hours before cooking, place the bread on a plate or cutting board so it becomes slightly stale; this will make it easier to chop. Then break each slice into small pieces and transfer the entire batch into the bowl of a food processor or blender.
- 3
Step 3
Pulse for about 4–5 minutes on pulse mode until almost crumb-sized. The finer the contents of the bowl, the more appetizing the tartlets will look. Remove any large pieces.
- 4
Step 4
In a separate container, mix the starch—potato or corn—with cold water. Use cold water specifically, because in hot water it will form lumps! Then add the vegetable oil and stir.
- 5
Step 5
Pour the breadcrumbs into a bowl or deep plate, pour in the liquid with starch, and mix thoroughly.
- 6
Step 6
Prepare the iron molds by greasing them with vegetable oil. Place the bread dough in them, pressing it firmly into the mold.
- 7
Step 7
Preheat the oven to 200 degrees and bake the tartlets for about 15 minutes. Then remove and let cool.
- 8
Step 8
Fill the cooled lenten tartlets with filling, for example — fish pâté. Garnish and serve.