Petite Savory Tarts ~ Tarteletas SaladasAs December approaches, and there's almost a couple of weeks left to start the countdown for a new year -- November is always a month that evokes memories of my Grandmother, her birthday, Argentina and it summery and humid weather and the celebration of learned new traditions while living overseas.
A time of reflection,where the past and the present merge to create new moments.Now that my Grandmother is not around anymore, I wish I could tell her how much I've been learning all these years! And how much her love and passion for food and cooking have influenced many of my decisions. Today I'm celebrating life,family and traditions with 'tarteletas saladas' {tarteletas are very popular in my home country, particularly during holiday season}
I hope everyone is having a wonderful and colorful week! And for those of you who celebrate Thanksgiving Day I wish you and your family a Happy Thanksgiving Day!
P.S: You're more than welcome to take this quote and use it!
Petite Savory Tarts
{Ricotta+Blue Cheese+Mayonnaise+Roasted Sweet Potatoes+Walnuts+Herbs}
These tarts can be assembled several hours before serving, just keep the in the fridge, just add fresh hers before serving. Unfilled shells can always be made and baked in advance and be frozen. When ready to use place them oven for a few minutes.
Tart Dough / Base make 24 petite tarts 180 g / 6.4 oz / 3 C. All purpose Flour / Plain Flour
1/2 tsp. Salt
100 g / 3.5 oz Unsalted butter{at room temperature}
1/4 C. Iced Cold water
Preparation
Lightly flour a mini-muffin tray and set aside. In a medium bowl add flour and salt. Mix well. Add butter and make a crumble by rubbing with fingertips until mixture resemble to breadcrumbs. Add water little by little and form the dough {this dough does not need much kneading, just until the dough forms}-- Now roll out the dough onto a floured surfaced {about 1/2 cm thick} Using a round cookie cutter, cut dough into {24} circles.Press dough circles into prepared mini-muffin tray and puncture each of them with a fork. Place in the refrigerator for about 20-25 minutes. When ready place in preheated {180C / 356F} oven and bake for 15- 18 minutes.Roasted Sweet Potatoes+Ricotta+Blue Cheese+Mayonnaise {Filling} 2 Medium Yams/ Sweet Potatoes Salt, to taste Olive oil 250 g./ 8.8 oz Ricotta 100 g./ 3.5 Creamy Blue cheese,crumbled mayonnaise to taste {I used about 1/2 cup}
Preparation: Peel the potatoes, and cut into little cubes. Place them en a roasting tray, add little bit of oil and salt. Roast for about 15-20 minutes {preheated oven 200C/400F}-Set aside.
In a medium bow add ricotta,blue cheese and mayonnaise and mix all ingredients until everything becomes soft and creamy. Assembling Tarts +Walnuts and Herbs Walnuts, chopped Herbs, Any herb you like {I used micro-herbs}
Now, fill each tart with ricotta and blue cheese creamy filling {about a tsp. each}, add diced roasted potatoes on top, chopped walnuts and fresh herbs. Served before the meal as an appetizer or entree.
