Quick snacks in tartlets
10 servings
60 minutes
Quick snacks in tartlets are an elegant and versatile dish of French cuisine. They can be served at a festive table or used as a refined buffet option. This recipe is inspired by classic French canapés, where sophistication meets simplicity in preparation. The tartlets feature four types of fillings: delicate zucchini caviar with tomato tanginess, spicy meat appetizer with teriyaki sauce, creamy cheese-egg mixture, and light vegetable salad with sour cream. Crispy tartlets hold the rich textures of the fillings, creating a harmonious balance of flavors. A sprinkle of sesame and mustard adds subtle aromatic nuances. These snacks pair perfectly with white wine or refreshing cocktails, and their variety allows every guest to find their favorite filling. They are served immediately after preparation, preserving freshness and flavor richness.
1
We prepare the ingredients for zucchini caviar. We clean and rinse the onion and carrot with cold water.
- Onion: 100 g
- Carrot: 100 g
2
Fry onion and carrot in vegetable oil over low heat.
- Onion: 100 g
- Carrot: 100 g
- Vegetable oil: 50 ml
3
We cut the zucchini into circles and then cut it into 4 parts.
- Zucchini: 350 g
4
Add large chopped zucchini and simmer for 30-35 minutes.
- Zucchini: 350 g
5
After some time, we add tomato paste and 2 pinches of sugar. We mix thoroughly and simmer for another 10 minutes.
- Tomato paste: 1 teaspoon
- Sugar: 6 teaspoons
6
Pour in water and cook the zucchini caviar until all the liquid evaporates.
- Water: 100 ml
7
Add garlic grated on a fine grater and salt. Then mash the caviar with a potato masher.
- Garlic: 3 cloves
- Salt: to taste
8
For the second appetizer, we need teriyaki sauce, which we will make ourselves. In a saucepan, pour apple cider vinegar, add soy sauce and 4 tablespoons of sugar. Mix well.
- Apple cider vinegar: 50 g
- Soy sauce: 190 ml
- Sugar: 6 teaspoons
9
Bring to a boil and cook for 30 minutes.
10
Cut the cleaned pork tenderloin into small cubes.
- Pork: 150 g
11
Transfer the pork to a deep bowl and pour with sauce (1 tablespoon).
- Soy sauce: 190 ml
12
Mix and pour in vegetable oil.
- Vegetable oil: 50 ml
13
Turn on maximum heat and heat the pan. Fry the pork in vegetable oil for a maximum of 1 minute. As soon as juice starts to come out, remove the meat from the heat. Let the pork cool.
14
Cut 2/3 of the cucumber into cubes, and the remaining part into thin slices.
- Cucumbers: 2 pieces
15
We cut the hot pepper into thin rings.
- Chili pepper: 1 g
16
In a bowl, place pork, cucumber, pepper, a bit of garlic, and drizzle with teriyaki sauce. Mix it - and the meat appetizer is ready!
- Garlic: 3 cloves
17
Let's move on to preparing the next filling. Grate the cheese on a coarse grater.
- Cheese: 70 g
18
We add mayonnaise.
- Mayonnaise: 30 g
19
We also add the eggs grated on a coarse grater and the garlic minced on a fine grater.
- Chicken egg: 2 pieces
- Garlic: 3 cloves
20
Chop the dill finely.
- Dill: to taste
21
Add greens to the bowl and mix.
22
Now we start preparing the vegetable salad. Cut the cucumber into 4 parts, then chop it finely.
- Cucumbers: 2 pieces
23
We try to chop the radish as finely as possible.
- Radish: 3 pieces
24
We also chop the tomato finely.
- Tomatoes: 1 piece
25
We combine the prepared ingredients in a deep bowl. We add finely chopped dill to it.
- Dill: to taste
26
We dress the summer salad with sour cream.
- Sour cream: 2 tablespoons
27
We are gradually approaching the final stage. We place lettuce leaves at the bottom of five tartlets and put cucumber on top.
- Iceberg lettuce: to taste
28
We place the meat filling on top of the cucumbers. The next five tartlets are filled with a cheese and egg mixture.
- Dijon mustard: to taste
29
In the last five tartlets, we place zucchini caviar. The remaining tartlets are filled with vegetable salad, laying salad leaves at the bottom. We decorate the pork tartlets with mustard seeds. We sprinkle the cheese-egg and zucchini fillings with sesame on top. Tartlets with filling can be served immediately after preparation!
- Sesame seeds: to taste