Wednesday, January 29, 2014

Tuna and Egg Tartlets

This recipe is adapted from a book I borrowed from the library: Tapas Fantasticas. Here is a link to the book. The tartlets turned out great. The filling was a bit more salty but still good. I will certainly come back to these again.

Tuna and Egg Tartlets

Basic Tartlet Pastry
3/4 cups all purpose flour
1/4 tsp salt
 4 T chilled unsalted butter, cubed
2-3 Tbs. chilled dry sherry or water (could use egg here)

one 6 oz can tuna, oil packed
1-2 hard boiled eggs, chopped
2 T capers, rinsed then chopped
1 T mustard such as horseradish or dijon
1 T mayonnaise
1 tsp anchovies, rinsed and minced
2 T chopped parsley
1 tsp chopped celery (optional)
1/2-1 tsp lemon juice
tomato slices for garnish
  1. Mix the flour and salt in a food processor.
  2. Add butter and process until mixture resembles coarse meal.
  3. Add 2-3 T of the liquid and process briefly. Add more liquid if needed. Test the dough using your fingers. It should easily form into a ball. If too dry it would brake easily when rolled. If too wet it wouldn't hold its shape and won't puff well. For beginners it is best to err on the side of making it wetter.
  4. Take the dough out of the processor and plit it two. Flat them and regrigerate wrapped in plastic wrap for about an hour.
  5. Preheat the oven to 375F.
  6. Roll the dough to 1/8 inch thickness. And using a glass or cookie cutter cut circles.
  7. Refrigerate the dough to firm if it becomes too soft to work with.
  8. Grease the bottom a mini muffin pan and press the circles gently. Top with another mini muffin pan.
  9. Bake for 15 minutes with the top pan; then remove it and bake 2-3 more minutes.
  10. Once done, invert the tartlets and let cool on a wire rack. Then proceed with the filling.
  11. For the filling all you need is to mix everything well and taste as you go to avoid making it too salty. I topped these with fresh tomato slices since these were a bit dry on their own. Great appetizer!

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