Mediterranean tartlets

Category: Bakery products
Mediterranean tartlets

Ingredients

Puff pastry (took yeast-free) 500 g
Salami 200 g
Fillet of anchovies (not used) 16 pcs
Tomatoes (medium) 4-5 pcs
Olives 20 pcs
Pepper
Egg 1 PC
Olive oil
Cheese

Cooking method

  • I want to share a recipe for delicious puff pastry rectangles stuffed with tomatoes, salami, olives and cheese. Can be served as an appetizer or as a light lunch with salad.
  • Cooking.
  • 1. Preheat the oven to 200 C. Roll out the puff pastry at room temperature into a layer 5 mm thick. Cut the dough into neat rectangles (I got 8 pieces). Lightly grease a baking sheet with butter and place the dough rectangles on it at a short distance from each other. With a sharp knife, you need to draw lines along the edges of each rectangle, stepping back 1 cm and not cutting the dough to the end.
  • 2. Cut the tomatoes into slices, thin salami slices, cut the anchovies in half lengthwise. Arrange all of the above ingredients in random order on the dough rectangles, sprinkle with olives, pepper and drizzle with olive oil. Grease the edges of the tartlets with a beaten egg and bake for 20 minutes, until the dough rises well and turns golden.

The dish is designed for

8 pieces

Time for preparing:

30 minutes

Note

P.S. I also greased each rectangle of dough with tomato sauce, and then laid out the filling. Put a lot of fillings, because when baking, the dough rises well and the content of the tartlet decreases. I sprinkled some grated cheese on top.

Very tasty and satisfying, I will be glad if the recipe comes in handy.
The recipe from the "Gourmet Pastry" magazine.

Scarlett
What a beauty!!!!! Soon there will be a buffet at work - I bookmark it !!!!!
And tell me, please, does not smearing the edges with an egg interfere with the rise of the dough? (I never did something like this, but there were gusts, so I read about grease that you don't need to smear the sides)
berezkina
Quote: Scarlett

What a beauty!!!!! Soon there will be a buffet at work - I bookmark it !!!!!
And tell me, please, does not smearing the edges with an egg interfere with the rise of the dough? (I never did something like this, but there were gusts, so I read about grease that you don't need to smear the sides)

Tatyana, the first time I did it, I smeared it with an egg. Everything went up well. And the second time I didn't have an egg and I smeared the edges a little with olive oil. The result was also great.
LyuLyoka
Looks very appetizing, took it to bookmarks.
Elena Tim
That's how much I have already cooked from this dough, but it never even occurred to me to use it as tartlets! Thank you, Yulenka! So great you did it! I'm putting it on the menu for the near future!
berezkina
You are welcome!!! I'm waiting for the reports
lettohka ttt
berezkina, Class! There is a flight for fantasy.
Yarik
The author has not been on the forum for a long time, but this does not prevent us from delighting ourselves with sweets)))

Mediterranean tartlets

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