This savoury tart has got character. It was an instant hit during a dinner where I brought a whole tray full of these tartlets. So I hope you get to try it and like it.
Honestly, I have used things in my freezer, So it was just a smart way to get rid of some containers looking almost empty but taking space. It didn’t bad actually.
Makes 12 mini-tartelets minimum
Prep: 20 min – baking : 30 to 40 min
For the main tart
- The list of ingredients in the basic recipe
For the extra Mediterranean filling
- 2 heaped tbsp of black olive tapenade
- 1 heaped tbsp of chopped cornichons, gherkins or green olives
- 1/2 tsp of chili powder
- 1 tsp of dried thyme
- 1 tsp of black pepper
- 2 tbps of chopped sundried tomatoes
- 2 tbps of chopped parsley
- 60 g of feta cheese
- Anchovies (totally optional)
- Pickles and gherkins
I suggest that you prepare the dough from scratch because you need a shortcrust dough with some black pepper and some crushed thyme added to it, even some mustard powder. You may buy 2 rolls but then you add these ingredients and you press them with a rolling pin. I suppose the result might be the same.
Then make the cheesy liquid mixture as explained in the main recipe.
Start adding all the ingredients to the liquid cheesy mixture apart from the feta.
Poor the liquid mixture over the dough and sneak a cube of feta in each one.
Bake at 180 degrees C for about 40 min until set and slightly coloured from the top. I prefer to place it at the bottom rack of the oven.
Let the tartelets cool down before garnishing them.
We enjoyed them at room temperature and slightly cold.