Selection of Tartlets
|Unsalted butter||10 Tablespoon|
|Cream cheese||5 Ounce (2/3 Cup)|
|All purpose flour||19 Tablespoon|
|Fennel seeds||1⁄2 Teaspoon, chopped (Use Scant 1/2 Teaspoon)|
|Grated nutmeg||1 Pinch|
|Chopped fresh thyme||1⁄2 Teaspoon (Finely Chopped)|
|For smoked salmon filling|
|Cream cheese||2 Ounce (1/4 Cup)|
|Heavy cream||3 Tablespoon|
|Egg||1 Small, beaten|
|All purpose flour||1⁄2 Teaspoon|
|White pepper||To Taste|
|Lemon juice||1⁄2 Teaspoon (1 Squeeze)|
|Smoked salmon||2 Ounce, chopped|
|Fresh chervil/Fennel sprigs||3 (For Garnish)|
|For broccoli filling|
|Cream cheese||3 Ounce|
|For tomato filling|
|Olive oil||3 Tablespoon|
|Garlic||1 Clove (5 gm), crushed|
|Finely chopped onion||2 Cup (32 tbs)|
|Beefsteak tomatoes||1 Pound, skinned, seeded and chopped|
|Finely chopped fresh parsley||5 Tablespoon|
|Finely chopped fresh oregano/2 teaspoons dried||1 Tablespoon|
|Stuffed olives||7 , sliced|
For the pastry, beat the butter and cheese together until softened.
Sift the flour and salt over and quickly mix into the fats, adding the egg yolk to make a dough.
Divide the mixture into three portions.
Work the fennel seeds into one portion, the nutmeg into another, and the thyme into the last portion.
Cover and chill well.
Roll out the pieces of dough thinly on a lightly floured surface, using a lightly floured rolling pin.
Cut each piece into rounds using a 2 1/2-inch cutter.
Use the rounds to line 12 tartlet pans, easing the dough down well into the shape of the pan.
Chill for 30 minutes.
Prick the bases, line with wax paper and weigh down with baking beans.
Bake in a preheated 400° oven for 6 minutes.
Remove the beans and paper and bake for a further 5 minutes.
Leave to cool for a few minutes, then remove the pastry cases from the pans and cool completely on a wire rack.
To make the smoked salmon tartlets, beat the cream cheese and heavy cream together, then beat in the egg., Blend a little of the mixture into the flour, then stir back into the remaining mixture.
Season and add a squeeze of lemon juice.
Return the fennel-flavored pastry cases to the tartlet pans.
Divide the salmon between them and cover with the cheese mixture.
Bake in a preheated 350° oven for 5-8 minutes, until lightly set.
Leave to cool slightly, then remove from the pans again and carefully transfer to a wire rack to cool completely.
Serve garnished with sprigs of chervil or fennel.
For the broccoli tartlets, cut away and discard any woody parts from the broccoli stalks.
Cut off the heads: and divide into small florets.
Roughly chop the stalks.
Cook the broccoli in boiling salted water, to which a squeeze of lemon juice has been added, until tender.
The florets will take only 30 seconds.
Drain well and refresh under cold running water, then dry on paper towels.
Puree the broccoli stalks with the cream cheese.
Divide between the nutmeg-flavored tartlet cases and place the broccoli florets on top.
For the tomato tartlets, heat the oil in a saucepan, add the garlic and cook gently, stirring occasionally, for 1 minute.
Add the onion and cook, stirring occasionally, until softened.
Stir in the chopped tomato and cook, stirring occasionally, until reduced to a thick pulp.
Remove from the heat and stir in the parsley and oregano.
Season and divide between the thyme-flavored tartlet cases.
Broil the red pepper until it is soft and charred on all sides.
Allow to cool, then peel off the skin.
Remove the core and seeds, and cut the pepper into fine strips.
Garnish with strips of red pepper and slices of olive.