Tartlets are a great option for an outdoor buffet reception or banquet. Neat, small, with a variety of fillings, they can serve as a great snack for champagne or wine.
Salad in tartlets, the first recipe
You will need: 200 g of chicken liver and 200 g of mushrooms, 1 carrot and 1 onion, 1 egg, herbs and mayonnaise for dressing. The liver is boiled in boiling water for about a quarter of an hour. Finely chop the onion and herbs, rub the carrots on a fine grater. Champignons are cut into small cubes. Boil the eggs and rub on a fine grater. Fry the onions in a skillet for about five minutes, then add the mushrooms and fry for another ten minutes. Boiled liver is minced in a meat grinder and mixed with the rest of the ingredients. Add mayonnaise to taste and fill the tartlets with filling.
Tartlets stuffed with crab sticks
Required: a pack of crab sticks (200 g), 3 eggs, lettuce, a couple of cloves of garlic, mayonnaise and 100 g of hard cheese. At the bottom of each tartlet lay a lettuce leaf . Finely rub the cheese . Boil the eggs and cut into small cubes. Garlic is passed through a press or finely chopped. Crab sticks are also cut into small cubes. All ingredients are mixed and spread on a lettuce leaf lying in a tartlet.
Tartlet salad, cod liver recipe
Ingredients: cod liver - 200 g, 3 eggs, onion, 2 pickled or pickled cucumbers, mayonnaise and herbs. Chop the onion finely. Open a jar of liver and drain all the liquid from there. Knead the contents in mashed potatoes. Boil eggs and chop finely, cut cucumbers into small cubes. All ingredients are mixed, mayonnaise is added and decorated with parsley leaves.
Hot salad in tartlets, a recipe with mushrooms
For cooking you will need: 100 g of champignons, 2 eggs, onion, 100 g of hard cheese, butter and greens. Peeled mushrooms and onions are cut into small cubes. Boil the egg and also finely chopped. All the ingredients are transferred to a single container, a small (about 50 g), melted piece of butter is added there and mixed. Spread the filling on a baking sheet, sprinkle with grated cheese and put in a preheated oven for a quarter of an hour at minimum temperature. When the cheese is melted, and the mushrooms are browned, the baking sheet is pulled out and filled with baked tartlet salad. Decorate with sprigs of greenery.
Salad in tartlets, second recipe
For cooking you will need: 300 g of fresh champignons, 300-400 g of frozen shrimp, Bulgarian and ground pepper, lemon, garlic, herbs and caviar. Finely chop the onions and peeled and washed champignons. Lightly fry them in a frying pan, cool. Shrimp are boiled, cooled, peeled and divided into small pieces. Then they are mixed with mushrooms, sprinkled with chopped herbs and garlic, pepper, watered with lemon juice. Bell pepper is divided into 2 parts. The first part is cut into cubes and mixed with the rest of the ingredients, the second is cut into thin half rings. The finished salad is laid out in tartlets, decorated with eggs, herbs and a slice of sweet pepper.
Tartlet salad, shrimp recipe
You will need: a pound of raw shrimp, 100 g of hard cheese, dill, 4 eggs, bell pepper, mayonnaise and some caviar for decoration. They boil water, throw salt, dill and shrimp into it. Cook them for 10 minutes, then cool, clean and cut. Eggs are boiled and crushed. Cheese is rubbed on a fine grater, and sweet pepper is cut into small cubes. Combine all ingredients, add grated garlic and mayonnaise. The resulting salad is filled in tartlets and decorated with eggs on top.
There are also various recipes for tartlets with caviar. Here is one of them. The bottom of each tartlet is smeared with a thin layer of oil, spread caviar on top of the slide and decorate with a leaf or a sprig of greenery.
Half a pack of cottage cheese is mixed with a tablespoon of sour cream. Add chopped greens and mix again. The resulting mass is filled in tartlets 2/3 of the volume, and caviar is placed on top. Garnish with a sprig of dill.
Enjoy your meal.