Tartlets with Dill Goat Cream and Tuna
- Ingredients 4 people
- Difficulty easy
- Ready in 30 minutes
Ingredients
- 200 g Ready-made brisée or savory shortcrust pastry
- 1 jar Tuna in Olive Oil Rizzoli
- 1 jar Fillets of Anchovies in 100% Italian Oil Rizzoli
- 1 Egg for brushing (optional)
- 200 g Fresh goat cheese
- 2 tablespoons Fresh cream
- 1 tablespoon and a few clumps of Fresh and dried dill
- to tast Salt and pepper
Products
Tuna Fillets in olive oil
Process
How to make : Tartlets with Dill Goat Cream and Tuna- Prepare 12 tartlets:
– Roll out the brisée dough to a thickness of about 3 mm and cut out disks using a pastry cutter.
– Lay the disks in a tartlet mold, prick the bottom with a fork and brush with egg if you want a golden finish.
– Bake in a preheated static oven at 180°C (350°F) for 10-12 minutes or until the tartlets are golden brown. Allow to cool. - Prepare the cream:
– In a bowl, mix the goat cheese with the cream until creamy.
– Add the dill, salt and pepper, and mix well. - Assemble the tartlets:
– Fill each tartlet with the goat’s milk cream using a sac à poche or a teaspoon.
– Lay inside half of the tartlets a fillet of Rizzoli tuna and in the other half a fillet of Rizzoli anchovies on top of the cream.
As decorations you can try a tuft of dill, some pistachio granules or slices of vegetables such as radishes and zucchini. - Tips:
– You can prepare the bases and creams in advance, assembling the tartlets just before serving to keep them fresh.
– Serve them as an appetizer or finger food for a gourmet appetizer!
