Cheese appetizer tartlets

Name: Cheese appetizer tartlets
Ingredients: 70 g butter; 5 g salt; 450 g flour; 1 egg; 100 g ricotta or urda; 100 g feta or telemea; 3 tablespoons grated Parmesan; 1 egg; 1/4 teaspoon fine salt; 1/4 teaspoon ground pepper; 30 g pitted olives

Appetizers - Cheese appetizer tartlets by Adriana I. - Recipia

Cheese appetizer tartlets bake for 20 minutes, until their edges turn golden while the centers stay creamy. They go on the starter platter at a festive meal, with flaky pastry around the ricotta, feta and olives. I like them warm, while the filling is still soft, and bake them in small molds. Prep: 25 minutes. Cook: 20 minutes. Rest: 30 minutes. Total time: 75 minutes. Servings: 6. About 470 kcal and 15 g protein per serving.

Ingredients

For the pastry

70 g butter
5 g salt
450 g flour
1 egg

For the filling

100 g ricotta or urda
100 g feta or telemea
3 tablespoons grated Parmesan
1 egg
1/4 teaspoon fine salt
1/4 teaspoon ground pepper
30 g pitted olives

Preparation

1. Mix 70 g of cold butter with 50 g of flour and 5 g of salt. Add the egg and the remaining 400 g of flour, then knead until you have a cohesive dough. Cover it and refrigerate for 30 minutes. 2. Blend the ricotta with the feta and Parmesan. Add the egg, 1/4 teaspoon of salt and 1/4 teaspoon of pepper, then mix until creamy. 3. Heat the oven to 200 °C. Roll out the dough to 2-3 mm thick and cut out circles with a glass or a pastry ring. 4. Place the circles in the molds and press the dough into the base and up the sides. Fill them with the cheese mixture, top with olive rounds and bake for 20 minutes, until golden at the edges.

Notes

Store-bought shortcrust pastry (the kind for tarts) saves time, and urda can replace the ricotta in the same amount. The tartlets contain gluten, dairy and eggs. Keep them covered in the fridge for up to 3 days; the dough can be made ahead and kept chilled. I take my time pressing the dough into the molds, because gaps at the sides can let the filling run down beside the base. Choose feta for a more pronounced flavor, and if the telemea is salty, add just a pinch of salt to the filling. Pitted olives are easy to cut into thin rounds. Bake them close to serving time so the base doesn’t sit in contact with the filling for long. They’re good with a simple green salad.