step by step recipe with photo

A very attractive appetizer on the festive table can be tartlets with cheese and mussels. You can also cook marinated mussels in oil for them yourself - according to one of the recipes on our site. As a filling, you can use cottage cheese with fresh herbs, ricotta with mayonnaise or hard cheese. If the appetizer is prepared in advance, long before the celebration, purchase sand tartlets, and if you intend to cook and serve immediately, you can put the filling in waffle products.

Ingredients

• 150 g hard cheese
• 2 tbsp. l. mayonnaise
• greens to taste
• salt to taste
• 1 garlic clove
• 10 tartlets
• 10 pieces. mussels in oil

Ingredients

1. Prepare the filling. Grate the cheese with small cells into a deep container or plate. If you grate the cheese on a coarse grater, the view will not be the same. You can experiment with the filling: cottage cheese is just as tasty with herbs and mussels as hard cheese.

2. Grind the greens (dill is better, but you can also replace it with parsley), add to the cheese mass. You can also use frozen herbs.

3. Lay out mayonnaise: dietary, fatty, lean, etc. If you purchased garlic mayonnaise, then do not add garlic in addition! Peel the garlic clove and press it into mayonnaise. Add a couple of pinches of salt and gently mix everything.

Delicious seafood tartlets for a festive buffet table: Tartlets stuffed with seafood for the festive table. Hearty and very tasty appetizer served in flour baskets. Differs in fast preparation, convenience and unusually tasty stuffing from seafood.

As a filling, various types of fish salads from fresh and canned products are most often used. You can decorate tartlets with fresh sprigs of greens, shrimps, olives.

Seafood tartlets

Of course, a sea cocktail is a loose concept, you can add an octopus and pieces of some kind of fish there. But I think this recipe is the best. For lovers of salty, I suggest using not salt, but soy sauce. Sprinkle them and lemon juice on tartlets and you will immediately notice the difference.

Ingredients:

• squid - 200 grams
• crab sticks - 200 grams
• mussels - 200 grams
• shrimp - to taste (decoration)
• mayonnaise - 100 grams
• eggs - 2 pieces
• tartlets - 10 Pieces

Cooking method:

1. Boil mussels, squid and shrimps in lightly salted water. Boil them for about 15-17 minutes, until tender.
2. Hard boil the eggs (about 10 minutes). Then cool them under running cold water.
3. Cut the mussels, squid, eggs and crab sticks into small pieces. Mix them in a separate bowl with mayonnaise. Form tartlets.
4. In each tartlet - a tablespoon of filling. Decorate the tartlets with shrimp and chill them in the refrigerator for 20-30 minutes.

Shrimp tarts

If you are wondering how to cook seafood tartlets, then carefully study this recipe. It tells in a simple and accessible way how you can make a light snack that is perfect for white wine or vermouth. The shrimp tarts are just amazing!

Ingredients:

• Shrimps - 500 Grams
• Ketchup - 2 Art. spoons
• Mayonnaise - 2 Art. spoons
• Lettuce - 1 Bunch
• Pink pepper - 1 tbsp. a spoon
• Tartlets - 12 Pieces

Cooking method:

1. If you are using unpeeled raw shrimp, then first boil them in salted water and free them from the chitinous cover. Discard the shrimp in a colander to drain excess liquid.
2. Now prepare the sauce. To do this, take mayonnaise and ketchup in equal proportions, mix both ingredients well. It is great if these products are homemade.
3. Put the shrimp in a glass bowl or salad bowl. Add sauce to them, mix thoroughly.
4. Wash the lettuce leaves, cut them to the shape and size of the tartlets. Arrange salad in baskets.
5. Put the shrimp on top of the lettuce leaves, decorate everything with pink pepper.

Salad with seafood in tartlets

Fresh, tender and tasty vegetable salad with shrimp will be a great option for a light snack. You can serve it at the table in traditional tartlets, or you can make the latter yourself using filo dough. They look very original and appetizing on the table, so they will surely become the highlight of your holiday menu. Easy dressing and a wonderful combination of ingredients - a great idea!

Ingredients:

• Filo dough sheet - 3 Pieces
• Shrimps - 500 Grams
• Cucumber - 1 piece
• Avocado - 1-2 Pieces
• Chinese cabbage - 1/6 Part (2-3 leaves)
• Lemon - 1/2 Pieces
• Olive oil - 3 Art. spoons
• Salt, pepper, herbs - to taste

Cooking method:

1. Cut the dough into small squares. Place in heat-resistant molds and send to an oven preheated to 180 degrees. Bake 12-15 minutes until golden brown.
2. Boil shrimp in salted water. You can add bay leaf, allspice for flavor.
3. Cool and clean the shrimp. Wash and dry the avocado and cucumber.
4. Cut them into small cubes and send to the shrimp.
5. To make the dressing, combine the olive oil and the juice of half a lemon.
6. Salt a little, add a pinch of pepper if desired. Mix everything thoroughly.
7. Pour dressing into salad bowl. Add your favorite greens, if desired, and mix everything gently.
8. Arrange the salad on tartlets - and you can serve it to the table.

Puff tartlets with red fish

Such a portioned snack, like tartlets with tender cream cheese and red fish, will be the best option for a treat for a festive table, and for a cozy family dinner on your special occasion. This dish will pleasantly surprise you with its ease of preparation and a very harmonious combination of products. The pleasant texture of puff pastry and the tenderness of cheese, a spicy hint of garlic and lightly salted red fish fillet will not leave anyone indifferent.

Ingredients:

• puff pastry (yeast-free is used in the recipe) - 500 grams;
• red fish - 150 grams;
• cream cheese or soft cottage cheese - 200 grams;
• dill greens - to taste;
• garlic - 1 clove;
• salt - to taste;
• spices - to taste.

Cooking method:

1. The quantities and weights in the ingredients list for this recipe are based on twelve servings of tartlets. So if you need more or fewer servings, then you can safely vary the "dosage" of the ingredients.
2. Tartlets are nowadays quite a common culinary tool for a beautiful serving of cold appetizers or sweet desserts. They are usually bought in grocery stores, and they are usually made from shortcrust pastry, which not everyone likes. In our video recipe, such tartlets are offered to be baked from puff pastry, cooked at home or bought in a store.
3. To prepare 12 tartlets, half a kilogram of puff pastry is enough. A sheet of such a dough is not rolled out, but the bottoms for tartlets are cut directly from it with a round metal cutting. If such a cutting was not at hand on the farm, then this can be done using a glass with thin walls.
4. In 6 out of 12 blanks, more bottoms are made with the help of another cutting, while rims remain, at least 0.5 millimeters thick, which will become the sides of the tartlets when they are baked in the oven. The remaining extra bottoms can either be rolled out again to increase the number of tartlets, or baked with shortcakes.
5. Immediately put the resulting bottoms on a baking sheet covered with baking paper, prick over the entire surface with a sharp fork so that they do not bubble during baking, and grease with a raw egg with a brush. Then put the rims on them, pressing a little to connect them, also coat them with a raw egg. Place the baking sheet in the oven, heated to +200 C and make sure that they are reddened, which signals their readiness. Let the finished tartlets cool down, and during this time prepare the filling corresponding to your creative idea, even sweet with berries or fruits.
6. In our case, these are red fish, cream cheese or fatty soft cottage cheese, garlic, chopped dill and spices, from which, with the minced fish left over from the production of decorative roses, a filling mixture is prepared using a spoon to soften and mix the components. The well-mixed stuffing is placed in a piping bag fitted with a beautiful 1H serrated nozzle. If such a bag is not available, you can get by with a plastic bag with a cut corner or simply spread the filling mass with a teaspoon.
7. At this point, you need to cut the red fish into thin longitudinal ribbons so that red fish roses can be folded from two strips to decorate the tart canapé, which are inserted into the recess in the center of the dressing mass. At the same time, spread the petals beautifully in the form of a rose. It turns out so attractive appetizing tartlets that both eyes and hands will be drawn to them at the festive feast in the first place.

Tartlets with shrimps and olives

Ingredients:

• Puff pastry (thawed) 400 grams (1 sheet)
• Shrimps (large, boiled) 200 grams
• Garlic 2 cloves
• Olive oil 3 tablespoons
• Soft cream cheese (without fillers) 250 grams
• Olives (chopped) 10 pieces
• Chicken egg 1 piece
• Dried dill 1 tablespoon
• Lemon juice concentrated to taste
• Seafood spice mix to taste
• Wheat flour sifted 1 tablespoon

Cooking method:

1. We take boiled shrimp, clean them from shells and heads, and leave the tails. Then put a frying pan over medium heat and pour a couple of tablespoons of olive oil into it.
2. When it's hot, drop in the peeled garlic cloves and fry them for two minutes, allowing them to release their flavor.
3. After that, remove them with a kitchen spatula and put the prepared shrimp into the pan.
4. Fry seafood on both sides for 2 - 3 minutes each, transfer them to a paper kitchen towel, previously placed on the countertop, and cool. We put the pan aside, do not drain the oil, it will still be needed.
5. Meanwhile, turn on and preheat the oven to 200 degrees Celsius. After that, using a baking brush, grease the cells of the muffin baking dish with the remaining olive oil and proceed to prepare the filling.
6. We separate 12-14 pieces from the cooled shrimp, put them aside, and remove the tails from the rest, finely chop their meat and send them to a bowl along with cream cheese.
7. We also put a mixture of spices for seafood, dried dill, chopped olives, a little concentrated lemon juice, 2-3 teaspoons of garlic oil (from shrimp), a raw chicken egg and mix all the components of the filling with a tablespoon until smooth.
8. Now we sprinkle the countertop with a thin layer of wheat flour, put a sheet of thawed puff pastry on it and roll it lightly with a rolling pin to make an even rectangle up to 7 millimeters thick.
9. Then we act as desired: either cut the flour semi-finished product into 12 - 14 squares of equal size, or squeeze out the same number of circles using a cookie cutter.
10. We lay them out in the cells of the form, lightly pressing down with our fingers, and prick them with a table fork so that the dough does not swell during baking. After that, we distribute the filling over the still raw tartlets and put the mold in a preheated oven for 25 minutes.
11. After the required time has elapsed, we put kitchen gloves on our hands, take out an almost ready dish from the oven and put it on a cutting board, previously placed on the kitchen table.
12. Let the tarts cool down a bit. Then carefully remove them from the cells, transfer them to a large flat dish and, while they are still warm and soft, place one fried shrimp in the center of each.
13. Shrimp tartlets after complete cooking are cooled to room temperature and served as an appetizer. If desired, they can be served on lettuce leaves along with fresh vegetables. The taste of this dish cannot be expressed in one word, the delicate spicy filling and crispy fragrant dough beckon, promising the desired moments of pleasure.

Tartlets with avocado shrimp and caviar

Ingredients:

• butter - 140 g;
• egg yolks - 1 pc.;
• wheat flour - 250 g;
• fine salt - ½ tsp
• avocado - ½ pc.;
• slightly salted salmon or trout (fillet) - 180 g;
• boiled-frozen shrimp - 200-250 g;
• lemon juice;
• salt and black ground pepper - to taste.
• curd cheese - 300 g;
• a small bunch of spinach;
• avocado - ½ pc.
• pistachios - 50 g;
• red caviar - 3-4 tsp

Cooking method:

1. These are the ingredients we need to surprise guests with a delicious New Year's snack with shrimp in tartlets.
2. Of course, in order to save time, you can use ready-made store-bought tartlets, but they do not have a very pleasant property to soak quickly, so it’s better to make crispy shortbread baskets for serving our holiday appetizer with shrimp, red fish and avocado in tartlets. To do this, combine well-chilled butter with sifted flour.
3. We chop the mass into crumbs. It is very convenient to do this with a blender or food processor, but if you don’t have these devices, then you can get by with a simple knife or grind the mass with your hands.
4. However, in the latter case, you need to act very quickly, otherwise the oil will quickly melt from the warmth of your hands. The smaller the crumbs you get, the more crispy and crumbly the tartlets will turn out.
5. Then add 1 chicken yolk to the butter-flour crumbs
6. We knead the dough. It should not stick in the hands and crumble. If you get too loose shortbread dough, then you can add 2-3 tbsp. l. ice water or cold milk.
7. You can also add 1 more yolk. Then wrap the dough in plastic wrap and refrigerate for 1 hour.
8. In the meantime, let's prepare the filling. Boiled-frozen shrimp pour hot water to thaw them.
9. Then we clean: we remove the heads and shells, as well as the esophagus, which is located on the "back" of the shrimp. Cut seafood into small pieces
10. We clean the avocado, remove the stone. Cut half of the fruit into small cubes.
11. We also chop the red fish fillet, trying to match the size of the pieces with other already prepared ingredients. We combine all the products and add a little lemon juice, as well as spices.
12. Cut the second half of the avocado into several pieces and add to the curd cheese. We also send well-washed spinach there.
13. Beat the mass with a blender, try, add a little salt and pepper if desired. While we put our cream for snacks with shrimp in tartlets in the refrigerator
14. We take out the already rested dough from the refrigerator and distribute it into molds. Bake for 20-15 minutes at 180-200 degrees.
15. We cool the finished tartlets and fill them with salad to make a small slide.
16. We decorate our appetizer with red fish and shrimp with cream using a pastry syringe or a bag to make it look like a Christmas tree.
17. Then an appetizer with shrimp, red fish and avocado in tartlets is sprinkled with crushed pistachios.
18. And in conclusion, we decorate our delicious Christmas trees with red caviar.

Tartlets with salmon and cheese

What could be tastier and more tender than processed cheese combined with garlic and mayonnaise. Everyone calls this salad in their own way, but almost everyone praises the taste! Today we will try to cook an equally tasty snack, but with the addition of cucumber, lettuce pepper and red fish. Please note that you do not have to cook salmon and cheese tartlets by adding a certain portion of garlic. The taste of an appetizer without garlic will be just as amazing, but then it’s worth adding a little greenery. Also, tartlets according to this recipe are decorated with red caviar. This ingredient is also optional. Salmon already plays the role of the main ingredient.

Ingredients:

• Salmon (fillet) salted - 180 g;
• Mayonnaise - 2 tbsp. l.;
• Processed cheese - 2.5 pcs.;
• Boiled eggs - 2 pcs.;
• Fresh cucumber - 1 pc.;
• Salad pepper - 1 pc. medium size;
• Salt - as needed (explanation in the description);
• Garlic 4 - 5 Zubkov;
• Red caviar - for decoration;

Cooking:

1. Hard-boiled eggs, cooled and peeled, we cut into large pieces and pass through the same press. And of course, we clean the processed cheeses and pass them through the same press.
2. So you get something like cheese vermicelli, like grated eggs and chopped garlic. Add mayonnaise to this mixture.
3. Since the recipe contains salted salmon, it is worth salting the filling only after adding it. Moreover, if you decorate with red caviar, you will need to think about the taste in general.
4. Salted salmon plus salted caviar is more than enough for the recipe. But you need to try the finished filling for tartlets, and navigate to your taste.
5. Now rinse and chop the rest of the ingredients. Pepper clean from seeds and stalk, rinse and chop very finely.
6. Cucumber should be peeled if there is a possibility that its skin is bitter. Also cut it into small cubes.
7. From the salmon, remove the skin and bones (if any). Try to cut the red fish for the cheese filling of tartlets into large cubes. The size of the fish slices should be about 2.5 times larger than the vegetable slices.
8. Add all these ingredients to the chopped cheese with eggs and mix. The finished filling should be put in the refrigerator until the guests arrive.
9. It is not worth putting it in baskets in advance, because before the arrival of guests they will get wet and lose their taste.
10. Serve gourmet tartlets with salmon and cheese, decorating them with caviar or greens beforehand, you can improvise according to this recipe.

Tartlets with squid seafood

Ingredients:

• squid - 500 g
• processed cheese - 150-200 g
• eggs - 3 pcs.
• garlic - 5 cloves
• cucumber - ½ pc.
• mayonnaise
• butter - 200 g
• flour - 2 cups
• eggs - 2 pcs.

Cooking method:

1. First of all, I want to say that I most often make tartlets myself, so I want to briefly tell you the recipe for homemade tartlets that you have to bake in advance. I use metal cupcake tins to bake them.
2. We mix butter in a deep bowl (you can replace margarine if necessary), flour, eggs and a little salt. By the way, if you want the tartlets to be more yellow, then it is better to take homemade eggs.
3. We knead such a dough, as for dumplings, and send it to the refrigerator for 25-35 minutes.
4. In order for the tartlets to come out the same, it is best to roll out the dough with a thickness of 0.5 cm, then cover the molds with the same rolled layer, which we pre-lubricate with oil and sprinkle with a little flour.
5. Lightly roll with a rolling pin so that the molds cut through the dough. Flatten the dough with your hands. Put the beans on the bottom so that the dough does not rise during baking.
6. We bake ready-made tartlets in the oven at a temperature of 200 degrees for 15-20 minutes.
7. Now that we have tertlets, we can proceed to the salad.
8. Let's start with squid. Put the squids in already boiling water and cook for about 2-3 minutes. Then wash with cold water. We're filming. Cut into small pieces.
9. Pour eggs with cold salted water, put on fire, bring to a boil and cook for about 7-8 minutes. Then rinse with cold water. Clean and finely chop.
10. We rub the cheese on a medium grater.
11. We clean the garlic from the husk, wash and pass through the garlic.
12. My cucumber, cut off the tails and cut into thin strips.
13. We mix all the prepared ingredients and season with mayonnaise.
14. Mix thoroughly and fill our tartlets with prepared salad.

Festive squid tartlets

A festive and especially New Year's table always looks bright and appetizing for every hostess, it pleases the eyes of guests and relatives. Today I want to propose to serve the salad in an original way not in a beautiful bowl or plate, but in tartlets. Salad can be chosen for this from any ingredients. The main thing is that the cut for the salad is used small: cubes or strips. On the basis of a delicate salad with squid, you can see how you can cook a festive salad in tartlets. One of the advantages of salads in tartlets is that serving is considered a la carte. This salad can be a great addition to buffet tables or snack tables, where guests do not sit and can take a salad tart in their hands.

Ingredients:

• shortcrust pastry tartlets 5-7 pcs.;
• squid carcass 1 pc.;
• carrot 1 pc.;
• parsnip root 0.5-1 pc.;
• boiled egg 1-2 pieces;
• hard cheese 70 g;
• mayonnaise to taste;
• a pinch of salt;
• dill and green onions to taste;
• arugula for decoration.

Cooking method:

1. To prepare the salad, use a freshly frozen squid carcass. Defrost the squid first, remove all the intestines and the chitin core inside. Rinse the carcass with cold water. Then boil a few glasses of water in a ladle and boil the squid for 1 minute.
2. Drain and rinse the carcass under cold water, remove all remnants of the pink skin. Boil again in a bucket of clean water and lower the squid carcass for another 1-2 minutes, no longer. Everything, the squid is ready, add half a teaspoon of salt and leave it aside for 5 minutes.
3. Cut off the squid wings to decorate the finished dish, chop the remaining carcass into strips.
4. One small carrot and parsnip root must first be peeled and boiled until tender in a small amount of water. For salad, chop carrots and parsnips into small cubes. Read more:
5. Put the prepared ingredients in a bowl and add the chopped boiled eggs.
6. Grate fragrant cheese on a coarse or fine grater, pour mayonnaise to taste.
7. Bring the mixed salad to readiness with dill or green onions. Salt and ground pepper can be added to this salad if desired.
8. This salad is served in portioned tartlets: sand or waffle. From experience, I want to give preference to sand tartlets, they do not soften quickly, unlike waffle ones. Carefully fill the tarts with salad.
9. I recommend leaving such a salad for impregnation for several hours for a richer and more spicy taste.
10. Use beautiful dishes to present salads. It is advisable to use a flat and wide plate for this. Lay the tartlets on a plate in a circle, add a bunch of arugula in the center. Garnish each tartlet with chopped green onion stalks and sprinkle with yolk.

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Filled tarts are perfect for a buffet, party or holiday table. In large grocery stores, you can always buy ready-made tartlets of various shapes and sizes. And you can fill these edible plates with a wide variety of fillings: fish, meat, fruits and berries, your favorite cream, ready-made salads and pates.

website prepared for you 12 interesting fillings that your family and guests will definitely like.

Salmon and avocado filling

You will need:

• 100 g salmon fillet
• 2 avocados
• 50 g soft cheese
• 4 tbsp. l. lemon juice
• dill

Cooking:

Season the avocado pulp with lemon juice and grind in a blender along with soft cheese. Divide the resulting mass into tartlets. Cut the salmon into thin slices and place on top. Garnish the appetizer with washed, finely chopped herbs. You can diversify the taste with a couple of olives.

With baked pumpkin and dorblu cheese

You will need:

• 200 ml cream
• 2 tbsp. l. fine corn flour
• 3 eggs
• 100 g dorblu cheese
• 500 g pumpkin
• fresh thyme
• salt pepper

Cooking:

Distribute the pumpkin pulp cut into pieces on a baking sheet, salt and send it to the oven preheated to 200 degrees. Bake until soft (about 30 minutes). We cool the finished pumpkin and grind it in a blender with the addition of salt, pepper and thyme. In a bowl, beat eggs with cream, add pumpkin puree and cornmeal. We mix.

Pour the mass into tartlets, distribute pieces of cheese on top. Bake at 180 degrees until the filling hardens.

Tuna and corn filling

You will need:

• 1 can of canned tuna
• 300 g canned corn
• 200 g hard cheese
• 2 tomatoes
• 2 eggs
• 2 tbsp. l. mayonnaise
• 2 tbsp. l. tomato paste

Cooking:

Finely chop boiled eggs and mix with tuna. Grate the cheese on a coarse grater, cut the tomatoes into cubes. Mix corn, eggs with tuna, cheese, tomatoes, season with mayonnaise and salt to taste.

Lubricate each tartlet from the inside with tomato paste and fill with stuffing. Bake for 12 minutes at 180 degrees. Decorate the finished tartlets with parsley sprigs. Serve hot.

Salad with chicken and pineapple

You will need:

• 200 g boiled chicken fillet
• 200 g canned pineapples
• 70 g hard cheese
• 1-2 garlic cloves
• 30 g walnuts
• 2 eggs
• mayonnaise
• salt, black pepper

Cooking:

Cut the boiled chicken into pieces. Add diced canned pineapples. Grate the cheese on a coarse grater, chop the nut kernels with a knife. Add cheese, nuts and chopped eggs with garlic to the rest of the ingredients. Salt and pepper to taste, add mayonnaise and mix thoroughly. Fill the tartlets with stuffing and decorate with herbs.

With cheese and bacon

You will need:

• ground chili pepper
• 1 egg
• 100 g raw smoked bacon
• 1 tomato
• 150 g hard cheese
• greens
• mayonnaise

Cooking:

Dice cheese, bacon and tomato. Beat the egg with pepper and mayonnaise and combine with the chopped ingredients.

Spread the filling and send the tartlets to the oven for 15 minutes at 180 degrees.

With melted cheese and paprika

You will need:

• 2 sweet peppers
• 2 processed cheeses (Friendship type)
• 1 garlic clove
• ground paprika
• mayonnaise

Cooking:

Cut sweet pepper into cubes. Grate the melted cheese on a fine grater (previously it is better to put it in the freezer for 10 minutes). Thoroughly mix the cheese, pepper, crushed garlic, paprika and mayonnaise and spread the filling among the tartlets.

Asparagus, Rosemary and Cheese Stuffing

You will need:

• 4 eggs
• 8 stalks of asparagus
• 70 g goat cheese
• 1 garlic clove
• 1 sprig rosemary
• 2 tbsp. l. cream cheese
• 1 tsp olive oil
• 1 tsp butter
• salt pepper

Cooking:

Remove coarse cuttings from the asparagus. Heat the butter and olive oil in a frying pan, add the asparagus, salt and pepper and lightly fry. Add rosemary leaves and garlic, stir and fry a little more. Cut the fried asparagus in half: set aside the upper part for decoration, and chop the lower part in a blender with eggs and cheese. Salt and pepper.

Fill the tartlets with a creamy egg filling, put the asparagus pieces and sprinkle with finely chopped goat cheese. Bake the tartlets in the oven at 190 degrees for 10-12 minutes.

Cod liver filling

You will need:

• 4 eggs
• 5-10 pickled cucumbers
• 1 can of cod liver
• mayonnaise
• greens

Cooking:

Put the cod liver on a sieve to glass the oil, and mash with a fork. Cut cucumbers and boiled eggs into cubes. Mix with liver and season the filling with mayonnaise. Add greens if desired.

Crab stick filling

You will need:

• 6 crab sticks
• 2 eggs
• 100 g Dutch cheese
• mayonnaise
• salt pepper
• greens

Cooking:

Grate crab sticks and eggs or cut into cubes. Grate the cheese. Mix all the ingredients, salt, pepper, season with mayonnaise and place in tartlets.