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Tartlets These are my favorite thing to serve at a cocktail party. They are so incredibly tasty, and everyone will think you're a genius for presenting this fancy plate of savory little pies. I usually make all the tartlet shells several days ahead of time, and then make batches of each filling a day or so ahead. Then all you have to do before your party is fill the tartlet shells and heat them up. You can even heat them an hour or so ahead; they keep fine at room temperature, and are just as tasty. |
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Tartlet Shells 1 1/8 cups
all-purpose flour Put flour and salt in a food processor. Process for a second, just to mix them. Add the butter, and process until it looks like cornmeal. With the processor running, add the water, one tablespoon at a time, until the dough forms a ball. Wrap dough in a ball and freeze or refrigerate for 15 minutes or so, so it's easier to work with. On a lightly floured surface, or one of these things I can't live without, roll out dough until it's fairly thin (1/8 inch? 1/16 inch?). Cut into circles using a biscuit cutter, upended drinking glass, or freehand with a butter knife. Push circles into a tartlet pan or regular muffin tin. Poke circles with fork a few times. If you're really motivated, you can cut out little pieces of aluminum foil, put that on top of the circles, and put dry beans or rice on top of that, so they don't get puffy when you're blind baking them. I never do this, and no one has ever complained about puffy tartlets. Bake at 400 for 12-15 minutes, until they're nicely golden. Let the tartlet shells cool in the pan on top of the stove for a minute or two, and then take them out of the pan and let them cool on a cooling rack. I have to make several batches to use up all the dough. If the dough gets too soft, ball it up and stick it back in the freezer for a few minutes. When you've used up all the dough, and all the tartlet shells are cool, store them in an airtight container in layers, with waxed paper or parchment between layers. Or go ahead and fill them right now! |
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Tartlet Filling #1: Caramelized Onions and Goat Cheese 1 Tbs. olive
oil Heat olive oil in a large skillet over medium heat. Add onions, and stir them around as best you can, so that they get somewhat coated with the oil. Sprinkle the sugar over the onions, and stir the onions around to distribute the sugar. Cook the onions, stirring very occasionally (every few minutes at most) until they are golden brown, very soft, and smell like heaven. Should take 20-30 minutes. Let the onions cool a bit. Put them into a food processor with the goat cheese, process until smooth. You can make this a day or two ahead of time too, and just store it in the fridge until you're ready to make the tartlets. When you are ready, preheat the oven to 350. Spoon a dollop of the onion/goat cheese filling into each tartlet shell, and put the filled shell onto a cookie sheet. When you've filled all the shells you're going to fill, bake them for 10 minutes, or until the filling is heated through. Serve warm or at room temperature.
Tartlet Filling #2: Mushroom and Feta 1 Tbs. olive
oil Heat the olive oil in a skillet over medium-high heat. Add the mushrooms, and saute them for 8-10 minutes, until soft. Let them cool for a few minutes, and then put them into a food processor with the feta, and process until smooth. You can make this a day or two ahead of time, and just store it in the fridge until you're ready to make the tartlets. When you are ready, preheat the oven to 350. Spoon a dollop of the mushroom/feta filling into each tartlet shell, and put the filled shell onto a cookie sheet. When you've filled all the shells you're going to fill, bake them for 10 minutes, or until the filling is heated through. Serve warm or at room temperature. |
