Want some fun? I suggest you make a few savory tartlets! This is such a creative activity! It feels like being 4 again and playing with playdough or beads or whatever. Seriously.
I was lucky enough to be invited to a potluck party last Friday and the host asked me to bring a hors d'oeuvre. She said other people in charge of appetizers were bringing salads, a vegetable tray, nachos and salsa... and that I should try to bring something else. I didn't really have time to go grocery shopping for that event but my fridge was well garnished already (which is pretty unusual). Unfortunately the content was very diverse: one tomato here, a piece of cheese there... Nothing in quantities large enough to make a big dish. It was the perfect occasion to bake bite-size quiches!
First I prepared a pâte brisée pie crust following this recipe. Not knowing how many tartlets I would have time to bake, I doubled all the ingredients (but ended up freezing half of the dough). Half a pound flour was enough to make 5x15 (yes! That's 75!) tartlets.
Then I emptied my fridge and started composing different fillings, following my inspiration.
Each batch was baked in a silicon mold at 350F (180C) for 20 to 25 minutes.
I. The first batch of 15 tartlets was made of:
II.On the left of the above picture is a series of whole grain mustard mini-quiches. I used:
Since the custard is a little bit liquid, using a silicon mold can be tricky... I placed mine on a cookie sheet to give it the necessary firmness.
III.The batch on the right of the above picture was made as follows:
IV. For the 4th batch I made a classic "tarte à l'oignon" (one before last on the above picture) with a personal touch (some wine!). I used:
I filled up the pie shells with 1 tablespoon custard, poured the onions on top and sprinkled with grated cheese.
V. Last but not least (although it's the easiest one!), I simply placed a piece of cheese (Saint-Marcelin or Fourme d'Ambert) in the pie crusts and toped them with half walnuts. It's shown in the middle in the above picture.
I placed all the tartlets on a cookie sheet and brought this tray to the party. It was so funny watching people trying to figure out what was in each of them!
I was lucky enough to be invited to a potluck party last Friday and the host asked me to bring a hors d'oeuvre. She said other people in charge of appetizers were bringing salads, a vegetable tray, nachos and salsa... and that I should try to bring something else. I didn't really have time to go grocery shopping for that event but my fridge was well garnished already (which is pretty unusual). Unfortunately the content was very diverse: one tomato here, a piece of cheese there... Nothing in quantities large enough to make a big dish. It was the perfect occasion to bake bite-size quiches!
First I prepared a pâte brisée pie crust following this recipe. Not knowing how many tartlets I would have time to bake, I doubled all the ingredients (but ended up freezing half of the dough). Half a pound flour was enough to make 5x15 (yes! That's 75!) tartlets.
Then I emptied my fridge and started composing different fillings, following my inspiration.
Each batch was baked in a silicon mold at 350F (180C) for 20 to 25 minutes.
I. The first batch of 15 tartlets was made of:- Roma tomatoes (I think I used one or two), cut in small cubes (I removed the seeds and juice)
- Black olives (maybe a dozen), pitted and sliced
- Cheese. I used Saint Marcelin in some of the tartlets (it's a creamy, creamy cheese from the Alps, so creamy it's usually sold in a little cup) and Fourme d'Ambert in others (a soft blue cheese from central France).
II.On the left of the above picture is a series of whole grain mustard mini-quiches. I used:
- 1 egg
- 1 tablespoon crème fraîche (or sour cream)
- 1 or 2 tablespoons whole grain mustard
- salt, pepper and freshly grated nutmeg.
Since the custard is a little bit liquid, using a silicon mold can be tricky... I placed mine on a cookie sheet to give it the necessary firmness.
III.The batch on the right of the above picture was made as follows:
- 1 egg
- 1 tablespoon crème fraîche (or sour cream)
- salt, pepper and freshly grated nutmeg
- 1 Roma tomato
- walnut chunks
- Gruyère cheese.
IV. For the 4th batch I made a classic "tarte à l'oignon" (one before last on the above picture) with a personal touch (some wine!). I used:
- 1 chopped yellow onion (coarsely chopped, that is)
- some butter
- 2 or 3 tablespoons white wine (Chardonnay or Pino Grigio)
- custard made of 1 egg, 1 tablespoon crème fraîche, salt, pepper and nutmeg
- Gruyère cheese
I filled up the pie shells with 1 tablespoon custard, poured the onions on top and sprinkled with grated cheese.
V. Last but not least (although it's the easiest one!), I simply placed a piece of cheese (Saint-Marcelin or Fourme d'Ambert) in the pie crusts and toped them with half walnuts. It's shown in the middle in the above picture.
I placed all the tartlets on a cookie sheet and brought this tray to the party. It was so funny watching people trying to figure out what was in each of them!
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