Fish and Cheese Tartlets
Description
Suitable for both holidays and everyday meals. Start by making the dough—cut the butter into small cubes, sift the flour into a deep bowl, then rub the butter into the flour with your hands until the mixture begins to crumble. Then add finely grated cheese, salt, and pepper, and pour in water. Mix everything thoroughly. Wrap the dough in plastic wrap so it doesn't dry out, and refrigerate for 1 hour. Remove the dough from the refrigerator and roll it out. Dust the work surface with flour so the dough doesn't stick. Roll the dough into a thin layer (about 4 mm), then use a knife to cut it into equal squares. The size of the squares depends on the size of the tartlet molds you will be baking in. Silicone muffin molds work best—the tartlets come out of them easily. Grease the molds with butter, place the dough squares in them, and press them against the bottom and sides. Brush with beaten egg. Cut the fish fillet into small pieces and fill the tartlets with them. Arrange the molds on a baking sheet and place in an oven preheated to 180°C. Bake for 20–25 minutes. While the tartlets are baking, grate the hard cheese on a coarse grater. When the tartlets are baked and cooled, remove them from the molds. Sprinkle each one with grated hard cheese. Fish and cheese tartlets can be served at the table. Serve the appetizer at the table.