WATERCRESS & CHEESE TARTLETS
These delicious individual tartlets are great for lunch or a picnic. Source of recipe: Creative Cooking Vegetarian. The cookbook I found this recipe in said it makes 4 tarts. I've made this using miniature frozen tart shells as a short cut and got 18 tiny tartlets. I also used only 1 bunch of watercress as it was quite a large bunch.
Provided by Dreamer in Ontario
Categories Lunch/Snacks
Time 52m
Yield 4 tartlets, 4 serving(s)
Number Of Ingredients 10
Steps:
- Sift flour into a mixing bowl and add salt.
- Rub 1/3 cup of the butter into the flour until mixture resemble bread crumbs.
- Stir in the cold water to make a firm dough.
- Knead the dough lightly, ten roll out on a lightly floured surface.
- Line 4 4-inch tartlet pans with the dough, trimming the dough to fit the pans.
- Prick the bases with a fork and set aside in the refrigerator to chill.
- Meanwhile, heat the remaining butter in a skillet.
- Discard the stems from the watercress or spinach and add the leaves to the skillet (if using spinach, make sure it's well drained before mixing with the filling ingredients) along with the garlic and shallot.
- Cook for 1 to 2 minutes until the watercress is wilted.
- Remove the skillet from the heat and stir in the cheese, yogurt and paprika.
- Spoon the mixture into the pastry cases and cook in a preheated oven at 350F for 20 minutes or until the filling is firm.
- Turn out the tartlets and serve hot or cold.
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Saima Qadir
[email protected]These were delicious! I used a store-bought puff pastry sheet to save time, and they still turned out great.
Wasikhan Pti
[email protected]I'm not a big fan of watercress, but I really enjoyed these tartlets. The cheese and pastry balanced out the flavor of the watercress perfectly.
Ojiugo George
[email protected]These tartlets were a bit too salty for my taste. I think I would use less cheese next time.
Purnalal Maharjan
[email protected]I've made these tartlets several times now, and they're always a hit. They're so easy to make and always turn out perfectly.
Lesego Shakoane
[email protected]These tartlets were absolutely delicious! The watercress and cheese were a perfect combination, and the pastry was flaky and buttery.
Matthew Kisor
[email protected]These were a bit too time-consuming to make for a weeknight meal, but they would be perfect for a special occasion.
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[email protected]I love how versatile these tartlets are. You can use any type of cheese or vegetable you like.
abdul baten
[email protected]These tartlets were a little bland for my taste. I think I would add some more seasoning next time.
Trevor Wasonga
[email protected]I'm always looking for new vegetarian appetizers, and these tartlets fit the bill perfectly. They're easy to make and always a crowd-pleaser.
Adam Philippe
[email protected]I had some leftover watercress from another recipe, so I decided to try these tartlets. They were really easy to make and turned out great!
Poppy pearl
[email protected]These were a bit too rich for my taste, but my husband loved them. He said they were the perfect savory snack.
Aymen Ashenafi
[email protected]I'm not a huge fan of watercress, but I really enjoyed these tartlets. The cheese and pastry balanced out the flavor of the watercress perfectly.
Towhida S
[email protected]These were delicious! I used a store-bought puff pastry sheet to save time, and they still turned out great.
Ifeoma Uche
[email protected]I love the vibrant green color of the watercress in these tartlets. They're also really easy to make, which is a bonus.
AQEELARAIN Ak
[email protected]These tartlets were a hit at my dinner party! The combination of watercress and cheese was unique and delicious, and the pastry was flaky and buttery. I will definitely be making these again.