Tartlets
Description
The salad is quick and easy to prepare. You can use any ingredients as filling. I make the tartlets for the appetizer myself, but you can use store-bought dough or buy ready-made ones. I've decided that if I'm already cooking, I prefer to do the entire process from start to finish. The salad is ready to serve.
Instructions
- 1
Step 1
1. Sift wheat flour into a bowl, add a little salt and mix.
- 2
Step 2
2. Pour in the required amount of water and mix the dough with a spoon.
- 3
Step 3
3. I take the butter out of the refrigerator in advance, add the softened butter to the dough, knead it, then place it in the refrigerator for 40-60 minutes.
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Step 4
4. Roll out the chilled and rested dough very thinly, then cut out circles using a glass.
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Step 5
5. Place each piece of dough into cupcake molds (I use silicone ones, so I don't grease them) and press it against the sides.
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Step 6
6. Place a small amount of peas (or beans) at the bottom so the baskets don't rise.
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Step 7
7. Bake the molds in a preheated oven at 200 degrees for about 20 minutes, then remove the molds and carefully take out the tartlets.
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Step 8
8. I put the processed cheese in the freezer for 10–15 minutes, then grate it on a fine grater. I peel the garlic and grate it into the cheese, boil an egg hard, separate the yolk from the white, chop the white, and add it to the cheese. I wash and chop the herbs, add them to the bowl, season everything with mayonnaise, and mix well.
- 9
Step 9
9. For roses: I peel and wash the potatoes, then slice them very thinly, like chips. I roll the first slice into a tube and secure it with a skewer, then attach each subsequent slice, shaping it into a rose.
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Step 10
10. I do the same with carrots and sausage, resulting in flowers like these.
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Step 11
11. I lower the potato flowers into a homemade deep fryer (pour oil into a saucepan and heat to boiling) and cook for about 5 minutes.
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Step 12
12. Place the ready potato flowers on a paper towel to remove excess oil, then transfer them to a plate.
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Step 13
13. To shape the baskets: I wash the salad leaves and dry them thoroughly, then cut off the ruffled part and place them into the tartlet molds.
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Step 14
14. With a spoon, I place a little filling onto the lettuce leaf and press it down with the filling.
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Step 15
15. Place the "flower," sprinkle lightly with boiled egg yolk, and garnish with a sprig of dill.
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Step 16
16. Form all the remaining baskets in this way, arranging "flowers" made of carrots and sausage. Place all the tartlets onto a large plate. This creates a unique bouquet. Very beautiful!