My Life

Fingerfood – Tartlets with carrots cream and fennel salami

October 18, 2010 at 8:48 pm (cuisine) (fingerfood, Tartlets with carrots cream and fennel salami)

Tartlets with carrots cream and fennel salami

Recipe for 12 appetizers, dough yields 24 pieces

Ingredients:

• 250 g flour
• 160 g cold butter
• 1 egg
• a pinch of salt
• a pinch of sugar
• 10 g milk
• Lenses for the “blind” bake
• 300g carrots
• 100g onions
• 1 clove garlic
• 30 g olive oil
• 20 g butter
• possibly vegetable broth
• Salt
• white pepper
• 40 g parmesan
• 12 sage leaves
• 12 slices of fennel salami
• Oil for frying

Preparation:

1.      Mix the flour, butter (160 g), egg, milk, salt and sugar to a short pastry dough, wrap it in plastic wrap and place for 1 hour in the refrigerator.

2.      Preheat the oven to 170 °C. and grease tartlet molds.

3.      Put the dough on the floured work surface roll out thinly and cut out circles with a coffee mug.

4.      Put dough circles into the muffin cups and fill it with lentils.

5.      Bake in oven for about 15 minutes, let cool and remove the lenses.

6.      Peel the carrots and slice and dice the onions and chop the garlic Wash he sage leaves, and dry.

7.      Heat  20 g olive oil and the butter in a pot.

8.       Sauté the garlic and onions. Add the carrots salt and pepper. The carrots cook in its own juice, if necessary add  some vegetable broth.

9.      Once the vegetables are cooked, remove the pan from the stove to cool, puree with an immersion blender to a cream, add  the remaining olive oil and Parmesan cheese and mix again.

10.   Heat oil in a pan and fry the sage leaves quickly and place on paper towels.

11.  Fill the carrot cream in the Tartlets, garnish with the sage leaves and fennel salami (turn into a hat).