Cheese tartlets with shrimp salad
4 servings
30 minutes
Cheese tartlets with shrimp salad are a refined dish of European cuisine, combining a crispy cheese basket with a delicate and refreshing salad. The history of tartlets dates back centuries when French chefs began using dough to create miniature pies. In this recipe, the dough is replaced with melted cheese, making the base savory and aromatic. The filling of shrimp, fresh cucumber, and dill adds lightness and a marine touch to the dish, creating a harmonious blend of textures and flavors. The cheese shell gently crunches while the filling remains juicy, making each tartlet a small gastronomic masterpiece. They can be served as an appetizer at festive tables or as an elegant addition to a buffet.
1
Grate the cheese, add a spoon of starch, and mix.
- Cheese: 300 g
- Starch: 1 tablespoon
2
Spoon it out in a thin layer onto the skillet.
3
Wait for the cheese to fully melt, turn off the gas, and wait until the cheese firms up a bit.
4
The 'golden mean' is important here — you shouldn't wait until the cheese is covered with a crispy crust, and you shouldn't take it off the pan too early (as it will be too runny).
5
Then turn the glass upside down and place the resulting cheese pancake on it, gently press the cheese against the glass (you can use pinches); once the cheese hardens, remove the tartlet from the glass.
6
Add filling to the tartlets (shrimp salad with cucumber and dill).
- Peeled shrimp: 400 g
- Green: 1 bunch
- Cucumbers: 1 piece