Mini tartlets with pepper and black olives
Now that I shared with you the magical lactose-free and fuss-free dough to make sweet and savoury bites such as empanadas, tartes, quiches, let’s start with these mini-tartlets with peppers and olives. They’re easy to make and go down very well.
This recipe is freezer-friendly at any stage: either when you make the dough or shape it in its moulds, or fill it (without the cream though) or even bake it all.
You can also make the dough casings a few days earlier, bake them blank and keep them in an airtight container over the counter..
Makes 40 + barquettes or 50 + mini-tartlets
Prep: 20 min – Baking: 30 min
For the pepper filling
- About 2 cups of sliced sweet peppers, mixed colours
- 1 clove of garlic
- 2 tbsps of tomato puree or grated tomatoes
- 1 tsp of harissa paste (optional)
- Salt and pepper to taste
- Black olives or black olive tapenade
- A good sprinkle of thyme or oregano
For the cream mix
- 100 ml of single or fresh cream
- 1 egg, small
- Salt, pepper to taste
- A pinch of nutmeg
- 100 g of grated cheese
- A few leaves of parsley, chopped
Start preparing the filling that needs cooking to allow time for it to cool.
Slice different sweet peppers finely, saute over medium heat with a bit of olive oil along with garlic.
Past a couple of minutes, add the tomatoes and a bit of water if needed. Season with salt and pepper.
Cover for a few minutes to cook through. Stir in harissa and make sure that by the end of the cooking, there is no more liquid left.
Set aside to cool.
Mix all ingredients together except flour and baking powder which you need to add just afterward.
Combine to a dough.
Roll over a floured surface as thin as you can (about 1 mm). Do not over-flour the surface so the dough keeps a good texture after it’s baked.
Cut shapes that will fit into your moulds, press the bottom to expel air and the edges firmly.
Prick as much as you can.
You can either freeze this at this stage or fill it and freeze it or bake it black and freeze it.
I freeze the dough in the moulds for 15 minutes, by the time the oven is well preheated.
Assembly and baking
Preheat the oven at 180 degrees C. Place all the mini-moulds in a baking sheet.
Place the pepper filling and a bit of tapenade or chopped olives on top. Add about a teaspoon of cream mix and make sure it does not overflow (cream mix is made by whisking all ingredients together just before you want to use it).
Sprinkle some grated cheese.
Bake for about 30 minutes. If the top colours faster, cover loosely with aluminium foil.
Serve at room temperature.