RECIPE. CHEESE TARTALETS with AVOCADO and Cottage Cheese

Ingredients

Quantity

avocado
hard cheese
cottage cheese or feta cheese
garlic
cilantro
lemon
potato starch
ground black pepper

1 PC.
200 g
150 g
2 cloves
1/2 bunch
1/2 pcs.
1 tsp

How to make cheese tartlets with avocado-curd filling.

Finely grate the cheese and mix with chopped garlic cloves and starch. Place one tablespoon of grated cheese in a dry frying pan, so that the cheese cakes do not touch. Heat the pan until the cheese melts. Then remove from the stove, cool slightly and transfer the cheese cakes with a spatula to previously placed upside down cups. Use your hands to shape the future tartlets and let cool.

If you don’t have time, then ready-made bread tartlets can be found in the grocery supermarket. We will fill tartlets made with our own hands or purchased with filling.

Beat cottage cheese or unsalted cheese in a blender and transfer to a bowl. Add peeled and diced avocado pulp, chopped cilantro, garlic, pepper, pour in the juice of half a lemon and mix. Fill the tartlets with one teaspoon of filling and serve as a snack. Bon appetit!

Avocado tartlets are a wonderful appetizer that can be an addition to the holiday table - these are tartlets with filling. Of course, you can cook them on any other day to please your loved ones with an unusual dish.

To make avocado tartlets, mix the dough very simple. But a very important point is that the water for it should be ice-cold, so it’s better to put it in the freezer first. For vegans, you can add any type of vegetable oil to the dough, but in a smaller volume.

To add some spice to the avocado mousse, I add a little lime juice and spices. You can also add your favorite flavor notes. Don't be afraid to experiment, because that's how new dishes emerge.

Avocado tartlets

To prepare this simple snack option, you can use ready-made shortcrust pastry tartlets, which can be bought in many supermarkets. Instead of dill, parsley or cilantro is also suitable, and you can adjust the amount of garlic and mayonnaise to your taste.

Ingredients:

• 4 eggs
• 1 avocado
• ½ bunch of dill
• 2 cloves garlic
• 1 tsp. lemon juice
• salt and pepper to taste
• 3 tbsp. l. homemade mayonnaise
• 8-10 tartlets

Cooking method:

1. Boil the eggs hard, cool under cold water and peel. Finely chop the dill, peel and pit the avocado, place in a bowl and mash thoroughly with a fork, adding lemon juice.
2. Add finely grated eggs, chopped dill, minced garlic, salt and pepper to taste to the avocado. Season the salad with mayonnaise and mix. Fill tartlets with salad and serve.

Delicious avocado tartlets

Dough ingredients:

• flour 150 g
• ice water 2 tablespoons
• butter 50 g
• salt 5 g

Filling ingredients:

• avocado 300 g (2 pcs)
• tomato 80 g (1/2 pcs)
• onions 20 g
• lime juice 1 teaspoon
• black pepper ½ teaspoon
• paprika ½ teaspoon

Cooking method:

1. Preheat the oven and start preparing the dough. To do this, grind the butter with flour, then add ice water and salt to them. Knead until smooth and leave for 10 minutes. While the dough is infused, mix the ingredients for the filling in a blender with the exception of paprika.
2. Roll out the dough into a flat cake 5 mm thick. Cut out a round base for the avocado tartlets. We put them in molds and pierce the bottom of each with a fork so that the dough does not rise during baking.
3. Place the molds with the dough into the oven at maximum heat. We check after 10 minutes. If the tartlets are ready, let them cool. We put avocado cream in them and decorate with paprika on top.

Tartlets with avocado, shrimp and cheese

Ingredients:

• Avocado – 1 pc.
• Shrimp – 300 g
• Curd cheese – 150 g
• Olive oil – 1 tbsp. l.
• Garlic – 3-4 cloves
• Lime – 0.5 pcs.
• Sea salt - to taste
• Parsley, for garnish
• Tartlets (or bread), for serving

Cooking method:

1. Prepare tartlets and products for snack paste from shrimp, avocado and cream cheese.
2. Crush the garlic with the flat side of a knife and fry for 1 minute in olive oil. Then remove the garlic.
3. Add shrimp to the pan with garlic oil and fry them for 2-3 minutes.
   Set aside the required amount of shrimp to decorate the tartlets.
4. Peel and cut the avocado. Squeeze the juice of half a lime.
5. Place shrimp, avocado, cream cheese and lime juice in a blender bowl.
6. Grind until smooth. Try it. If you find there is not enough salt, add sea salt and stir. A delicious snack pasta made from shrimp, avocado and cottage cheese is ready.
7. Fill the tartlets with the prepared filling of shrimp, avocado and cheese, garnish with shrimp and parsley.
8. You can spread the snack paste on diet bread. Be sure to try it.

Tartlets with avocado and seafood

For variety on the holiday table, I offer tartlets filled with avocado and seafood, although this dish is also appropriate on the everyday menu... The avocado should be soft so that it can be easily pureed. Suitable fillings include pieces of lightly salted red fish, shrimp or caviar, including seaweed caviar, which does not contain animal components, but is healthy, tasty and inexpensive.

Ingredients:

• Small tartlets - 8 pieces;
• Avocado - 0.5 pieces;
• Lemon or lime - 1 slice;
• Curd cheese or ricotta - 4 tbsp. spoons;
• Fish or seafood - to taste.

Cooking method:

1. Remove the pulp from the cut avocado, sprinkle with lime or lemon juice and mash it.
2. Add ricotta or cream cheese.
3. Stir and salt the mixture to taste.
4. Place avocado base into tart shells.
5. Place the filling on top - seafood, here - red and black caviar from seaweed.
6. Avocado tartlets are ready.

Tartlets with salmon and avocado

Tartlets are mini snacks usually served at buffets. It is believed that tartlets first appeared in Europe. The name is of French origin, meaning a small cake. Tartlets are mini baskets that can be made from any dough. The fillings can also be any. Salmon and avocado tartlets are a balanced protein appetizer that goes well with both strong drinks and wine. I prefer tartlets with the least amount of dough.

Ingredients:

• fish,
• avocado,
• capers,
• greenery,
• a little lemon juice

Cooking method:

1. Cut the avocado, remove the pit and peel it. You need to choose an avocado that is soft and ripe; this fruit will be more oily.
2. Cut the avocado into pieces and put it in a blender, add lemon juice and a little salt.
3. Grind until a homogeneous texture is obtained.
4. Roll thin slices of salmon into a tube and insert into a tartlet. In the center, use your finger to make room for the avocado cream.
5. Fill the tartlets with avocado cream.
6. Place capers on top, sprinkle with a drop of herbs and serve.

Tartlets with salmon and avocado

The salmon tartlets taste delicious. As for me, this recipe has all the proportions perfectly, all the ingredients are in their place. But, of course, you can improve your recipe, add something that in your opinion will improve it and give it a twist. In terms of aesthetics, salmon and avocado tartlets are unrivaled and will add freshness to any table. Read how to make salmon and avocado tartlets.

Ingredients:

• Ready-made tartlets - 10 pieces
• Avocado - 2 pieces
• Lemon - 1 piece
• Cream cheese - 150 grams
• Salmon slice - 10 pieces
• Greens - To taste

Cooking method:

1. Wash the lemon thoroughly. Remove the zest from it. Cut it into thin slices (the thinner the better), you need 10 pieces. Squeeze the juice from the remaining lemon into a glass.
2. Wash the avocado, peel it, cut it in half, remove the pit. Cut into pieces and place in a blender, add herbs (I used parsley and dill), sprinkle with lemon juice and add a teaspoon of zest. Grind in a blender until smooth.
3. Add cream cheese to the avocado puree and mix everything thoroughly in a blender again. Place the resulting sauce on a plate and cool in the refrigerator for half an hour.
4. Forming tartlets. Place a tablespoon of sauce in one tartlet, a slice of red fish on top, and garnish the appetizer with a slice of lemon. If there is lemon juice left, you can sprinkle it on the tartlets again.

Tartlets with avocado and salmon

Ingredients:

• 10-15 tartlets (I have ready-made ones);
• 1 ripe avocado;
• 100 g soft processed cheese (which can be spread);
• 2 tbsp. l. sour cream or mayonnaise;
• 80 g lightly salted salmon (+ for decoration);
• ground salt and pepper - to taste;
• greens for decoration.

Cooking method:

1. Cut the avocado in half lengthwise, remove the pit. Make cuts, use a teaspoon to scoop out the pulp, which you then cut into small pieces.
2. Place the avocado in a blender bowl. Add mayonnaise (or sour cream), melted cheese, salt (optional), pepper (at this stage you can immediately add salmon, but I added it later). Beat with a blender into a homogeneous mass.
3. Add salmon, cut into small pieces, beat.
4. Place the mixture in a plastic bag (if you don’t have a special device), make a very small cut on the corner so that you can squeeze the mixture out later.
5. Fill tartlets with avocado and salmon mousse.
6. Decorate the finished tartlets with a piece of salmon and herbs. You can serve delicious tartlets with avocado and salmon. A tasty, beautiful and original snack you and your guests will definitely enjoy.

Tartlets with avocado and shrimp

Ingredients:

• butter – 140 g;
• egg yolks – 1 pc.;
• wheat flour – 250 g;
• fine salt – ½ tsp.
• avocado – ½ piece;
• lightly salted salmon or trout (fillet) – 180 g;
• boiled-frozen shrimp – 200-250 g;
• lemon juice;
• salt and ground black pepper - to taste.
• curd cheese – 300 g;
• a small bunch of spinach;
• avocado – ½ pc.
• pistachios – 50 g;
• red caviar – 3-4 tsp.

Cooking method:

1. These are the ingredients we will need to surprise our guests with a delicious New Year's appetizer with shrimp in tartlets.
2. Of course, in order to save time, you can use ready-made store-bought tartlets, but they have the unpleasant property of getting soggy quickly, so it’s better to make crispy shortbread baskets to serve our holiday appetizer with shrimp, red fish and avocado in tartlets. To do this, combine well-chilled butter with sifted flour.
3. Chop the mass into crumbs. It’s very convenient to do this with a blender or food processor, but if you don’t have these devices, you can get by with a simple knife or grind the mass with your hands.
4. However, in the latter case, you need to act very quickly, otherwise the butter will quickly melt from the warmth of your hands. The finer your crumbs, the crispier and more crumbly the tartlets will be.
5. Then add 1 chicken yolk to the butter-flour crumbs
6. Mix the dough. It should not stick in your hands or crumble. If you get too loose shortbread dough, you can add 2-3 tbsp. l. ice water or cold milk.
7. You can also add 1 more yolk. Then wrap the dough in plastic wrap and put it in the refrigerator for 1 hour.
8. In the meantime, let's start preparing the filling. Pour boiled frozen shrimp with hot water to defrost them.
9. Then we clean: we remove the heads and shells, as well as the esophagus, which is located on the “back” of the shrimp. Cut seafood into small circles
10. Peel the avocado and remove the pit. Cut half the fruit into small cubes.
11. We also chop the red fish fillet, trying to ensure that the size of the pieces matches the other already prepared ingredients. Combine all the products and add a little lemon juice and spices.
12. Cut the second half of the avocado into several parts and add to the curd cheese. We also send well-washed spinach there.
13. Beat the mixture with a blender, taste, add a little salt and pepper if desired. While we put our cream for appetizer with shrimp in tartlets in the refrigerator
14. Remove the rested dough from the refrigerator and distribute it among the molds. Bake for 20-15 minutes at 180-200 degrees.
15. Cool the finished tartlets and fill them with salad to form a small mound.
16. We decorate our appetizer with red fish and shrimp with cream using a pastry syringe or bag to make it look like a Christmas tree.
17. The shrimp, red fish and avocado tartlet appetizer is then topped with chopped pistachios.
18. And in conclusion, we decorate our delicious Christmas trees with red caviar.

Avocado guacamole sauce (snack)

Guacamole is a sauce, but rather an avocado snack. The most Mexican dish. Although it’s not just Mexican anymore. I haven’t been to Mexico, but in the Mexican quarter of San Francisco I had the opportunity to try an amazing snack - corn chips with guacamole.

Ingredients:

• Avocado 1 piece
• Lime to taste
• Salt 1 pc.
• Sweet pepper 1 piece
• Hot pepper 1 tbsp.
• Olive oil 5-6 sprigs
• Cilantro

Cooking method:

1. Guacamole is all about avocado, lime and salt. Everything else is useful additives that supposedly improve the taste, are added at will and vary greatly depending on the region and desire. Avocado, lime, etc. Peel the green skin from the avocado. It comes off very easily, like the shell from a hard-boiled egg. Cut in half and remove the huge pit.
2. It can be successfully planted in a flower pot; it will be a wonderful tree at home, although without fruit. It grew for me until they started to forget to water it. Cut the avocado pulp with a knife (preferably ceramic) and pour lime juice over the avocado as quickly as possible - a tablespoon, and immediately chop the pulp with a fork, just mash. Without lime juice, the avocado will oxidize and darken.
3. Lime, in addition to providing a wonderful taste and aroma, also acts as an antioxidant. Pour lime juice over the avocado. What additional ingredients you add is your choice. I love guacamole slightly spicy, with pepper and cilantro. Grind the avocado. Not a very large fruit of sweet pepper - green, red or any kind, remove seeds and stalks.
4. Chop the pepper pulp very finely with a knife. By and large, you can grind the pepper with a blender, but you should try not to turn into porridge, since liquid is released during grinding. My sauce compares favorably with other sauces precisely because it contains not very small pieces of pepper that are clearly visible.
5. A pod of hot pepper, or two pods, or half a pod - to your taste, remove seeds and stems. Original Mexican recipes that add hot peppers use jalapeños. For us, this is quite a large exotic, so we use what we have in stock. Grind cilantro, hot pepper and garlic.
6. Garlic can be added, but only at will and to taste. You don't want the garlic flavor to stand out. 1 clove is enough. Place hot peppers, garlic, and cilantro leaves into a blender. Add a pinch of salt. Grind the vegetables with a blender. It’s better if you get tangible pieces of vegetables. Add 1 tbsp to the chopped vegetables. olive oil and stir.
7. In a non-oxidizing bowl, mix avocado pulp, chopped bell pepper and chopped vegetables. Very often there are recipes with the addition of tomatoes - red or green, physalis, onions and even feijoa. All these additives make the sauce similar to all kinds of salsas - salsa verde, salsa roja, pico de gallo. The principle of guacamole - avocado, lime and salt - is somewhat lost. It is better that all other components are in the minority and have an almost neutral taste, well, with the exception of hot pepper.

Tartlets with avocado cream

Ingredients:

• 4 very ripe avocados
• 1 large lemon
• 300 ml natural yoghurt
• 4 sprigs basil
• 4 tbsp. l. raw shelled pine nuts
• 2 tbsp. l. cedar oil
• salt, freshly ground black pepper

Cooking method:

1. Remove the zest from half a thoroughly brushed lemon using a special knife or grater. Grind the zest. Squeeze the juice and some of the pulp from the lemon into a bowl.
2. Cut the avocado in half lengthwise, cutting around the pit. Take the halves and turn them - one clockwise, the other counterclockwise, then separate.
3. The bone will remain in one of the halves. Place this half in your palm and lightly hit the pit with the blade of a heavy knife until it penetrates the pit a few millimeters.
4. Remove the pit, cut the avocado into 4 pieces, and remove the peel. Place the pulp in a bowl with lemon juice, shake until the juice covers the avocado pieces. Repeat with remaining avocados.
5. Remove the basil leaves from the stems, place the 4 largest leaves in a bowl of cold water, and chop the rest. Place avocado with lemon juice, chopped basil, half the zest, cedar oil and yogurt in a blender.
6. Beat until smooth. You can make a completely smooth puree or leave avocado pieces in the cream, if desired. Pour into a glass bowl and season with salt, pepper and remaining zest. Stir, cover with film and refrigerate for 2 hours.
7. Dry the remaining basil leaves with a paper towel and cut into very thin strips. Place the nuts in a preheated dry frying pan and fry over medium heat, shaking, until lightly browned, 2–3 minutes. Divide the cold cream into glasses, sprinkle with basil and nuts, and serve immediately.

Tartlets with avocado and cheese

Ingredients:

• Avocado – 1 pc.
• Olive oil – 1 tbsp. l.
• Shrimp – 300 g
• Curd cheese – 150 g.
• Garlic – 3-4 teeth.
• Lime – 0.5 pcs.
• Sea salt
• Bread
• Tartlets

Cooking method:

1. Crush the garlic with the flat side of a knife and fry for 1 minute in olive oil. Then delete it.
2. Add shrimp to the pan and fry them for 2-3 minutes.
3. Set aside the required amount of shrimp to decorate the tartlets.
4. Peel and chop the avocado.
5. Squeeze the juice of half a lime.
6. Add shrimp, avocado, cream cheese and lime juice to a blender bowl. Grind until smooth.
7. Try it. If you find there is not enough salt, add sea salt and stir.
8. Fill the tartlets and garnish with shrimp and parsley. Or spread on diet bread.
9. The delicious snack pasta is ready. Be sure to try it.

Tartlets with avocado cream and salmon

Ingredients:

• avocado - 2 pcs;
• shrimp - 8 pcs;
• creamy curd cheese - 2 tbsp;
• smoked or lightly salted salmon - 150 g;
• lime - 1 piece;
• tartlets - 8 pcs;
• ground black pepper - 0.2 tsp;
• salt - 0.2 tsp;

Cooking method:

1. Wash the avocado, cut in half, remove seeds, peel.
2. Cut the avocado pulp and sprinkle with lime juice.
3. Add cream cheese and lime zest. Grind with a blender. Salt and pepper.
4. Cut the salmon into thin slices. Boil the shrimp.
5. Open the package of tartlets. I bought tartlets made from rye flour.
6. Using a pastry syringe, spread the avocado cream into tartlets. Place salmon slices on top.
7. Garnish with shrimp. Place tartlets.

Tartlets with avocado and curd cream

Tartlets Recently they have become an integral part of the festive table or buffet table. Depending on their size, they are filled with vegetable and meat salads. They are prepared with seafood salads and red caviar. Not long ago I came across a recipe for filling tartlets made from avocado, curd cream and seafood. After trying it, I decided that this particular snack option would be perfect as a holiday table decoration.

Ingredients:

• Tartlets – 12 pcs.
• Avocado – 1 pc.
• Curd cheese -250 gr.
• Red caviar (red fish, shrimp)
• Salt to taste

Cooking method:

1. Place the cream cheese and avocado pulp in a blender bowl. Read more:
2. Puree all the ingredients and, depending on how salty the cheese is, add salt to taste.
3. We fill our tartlets with the resulting mass.
4. Then we decorate the tartlets with caviar, shrimp or red fish.
5. Serve avocado tartlets to the table and enjoy a great holiday snack.

fillings for tartlets: 20 best recipes with photos

When you have a holiday, you need to put something quick, tasty and unusual on the table. Ready-made tartlets with various fillings are what you need! After all, the filling can be absolutely anything! Here I have collected for you the best filling recipes for store-bought tartlets.

Recipe 0:

Fill the tartlets with any salad, decorate the top with herbs, olives or anything suitable.

Recipe 1: Filling for tartlets with curd cheese and herbs

For 100 g of curd cheese (Feta, Almette) - 1 clove of garlic (through a garlic press), half a glass of chopped dill. Knead until smooth, place in tartlets, decorate with pieces of bell pepper (preferably in different colors)

Recipe 2: Tartlets with egg filling

2.1. If there are yolks left (you used boiled egg boats differently), mash them with a fork, for 5 yolks - a teaspoon of mustard, 2 tablespoons of any chopped herbs, a tablespoon of chopped capers, a tablespoon of curd cheese ("Feta") and mayonnaise . Salt and pepper - to taste. mixed and placed in baskets.

2.2. Another recipe for tartlets with egg filling

Place grated cheese on the bottom of the tartlets.
Beat: eggs, milk, salt, ground black pepper, chopped green onions. The ratio of eggs and milk is like an omelet. Pour the whipped mixture over the cheese in the tartlets and place in the oven to bake for 20-25 minutes until the filling begins to brown.

Recipe 3: Tartlets with caviar

In each tartlet we put a teaspoon of curd cheese, a teaspoon of caviar on top, and a sprig of dill.

Recipe 4: Shrimp Tartlets

Finely chop 4 boiled eggs, grate Mozzarella cheese (100-150 g), crush 1 goiter of garlic, season it all with 1-2 tablespoons of mayonnaise. Lightly add salt. Place boiled shrimp (3 pieces in one tartlet) on a “pillow” of egg-cheese mixture. You can decorate with a few red eggs.

Recipe 5: Tartlets stuffed with smoked fish

Separate hot smoked mackerel or pink salmon into fibers (200 g), peel and chop one fresh cucumber. Mix everything with the sauce (a teaspoon of mustard, a tablespoon of mayonnaise, a tablespoon of natural yogurt or low-fat sour cream)

Recipe 6: Pineapple tartlet filling

1. Pineapple in jars
2. Mayonnaise
3. Cheese
4.Garlic
Grate the cheese on a coarse grater. Chop the pineapple and garlic finely. Mix everything with mayonnaise and put it in baskets, you can decorate with herbs. It turns out very tasty and fast.

Recipe 7: Blue Cheese Tartlets

7.1. At the bottom of the tartlet we place a teaspoon of fruit confiture (orange, tangerine, pear can be used), and a piece of blue cheese (Dor Blue) on top. Decorate with a arugula leaf.

7.2. Another filling option with blue cheese:

• Large apple (peeled and finely chopped) - 1 pc.
• Onion (peeled and finely chopped) - 1 pc.
• Butter (softened) - 2 tsp.
• Blue cheese (crumbed) - 120 g (1 cup)
• Walnuts (roasted and peeled) - 4 tbsp. l.
• Salt - ½ tsp.

1. Turn on the oven to preheat to 180 degrees. Heat the butter in a small frying pan, add the onions and apples to the pan and sauté over low heat until soft. Remove pan from heat, add blue cheese, 3 tablespoons walnuts and salt, stir well.

2. Place 1 tablespoon of filling into each tartlet and place the tartlets on a baking sheet. Place the baking sheet in the oven and bake the cheese tartlets for about 5 minutes. Sprinkle the tartlets with the remaining walnuts and bake for another 2-3 minutes.

Leave the finished cheese tartlets at room temperature until completely cooled.

7.3. And also filling for blue cheese tartlets.

blue cheese (blue cheese) – 120 g
ripe pear - 1 pc.
low fat cream - 30 ml
ground black pepper
ready-made tartlets (you can bake them yourself from shortcrust pastry or buy ready-made ones)

1. Crumble blue cheese. Wash the pear, peel and cut into cubes.
2. In a bowl, combine cheese, pear and cream (you can also add cream cheese if desired). Season with ground black pepper. Spoon the filling into the prepared tartlets.
3. Bake at 175 degrees for 15 minutes. Serve warm.

7.4. And another filling with blue cheese and hard cheese

• Hard cheese 100 gr
• Egg 3 pcs
• Blue cheese 120 gr
• Butter 2 tbsp
• Salt to taste
• Cream 2 tbsp

1. Grate both types of cheese on a fine grater and mash until smooth.
2. Add eggs, cream, butter, salt and spices and beat until fluffy.
3. Add 1 tsp to each tartlet. cheese cream.
4. Preheat the oven to 180 degrees, bake the tartlets for 10-12 minutes.
5. Cool the tartlets for 5 minutes before removing them from the pans. Serve warm.

Recipe 8: Tartlets with avocado cream

Pour the pulp of one avocado with 2 tablespoons of lemon juice, 1 tbsp. olive oil, basil leaves and 2 tbsp. curd cheese (“Feta”). Mix everything in a blender and place in tartlets.

Recipe 9: Tartlets with lightly salted salmon

Place a mixture of curd cheese and herbs on the bottom of the tartlets (2 tablespoons of dill per 100 g of cheese). On top is a piece of salmon and a thin slice of lemon.

Recipe 10: Tartlets with ham and pear

Place a lettuce leaf in a tartlet, top with a thin slice of pear and a cube of feta. Mix a tablespoon of olive oil and a coffee spoon of balsamic vinegar. Add a few drops of the mixture to each tartlet. Now a roll of ham (take thinly sliced ​​Parma ham), garnish with herbs.

Recipe 11: Chicken Tartlets

11.1. Chop the boiled chicken fillet into small cubes (300 g), finely chop the Iceberg lettuce, two fresh cucumbers without peel and 1 bell pepper. Season with 2 tablespoons of mayonnaise.

11.2. More chicken tartlets:

chicken breast - 1 pc.
champignons – 500 g
tartlets - 12 pcs.
sour cream - 200 g
hard cheese - 100 g
onion - 2 pcs
dill
vegetable oil

Cut the chicken into thin strips and fry a little in a heated frying pan in vegetable oil. Add finely chopped onion to the chicken and fry the onion until golden brown. Then add chopped mushrooms and fry until the water evaporates. Salt and pepper to taste. Add sour cream and simmer the chicken with mushrooms in sour cream for 10 minutes. Cool the resulting filling. Fill the tartlets with the chicken-mushroom mixture, sprinkle with grated hard cheese and bake in a preheated oven until the cheese is golden brown. Garnish with dill and serve hot. Bon appetit!

Recipe 12: Filling for cod liver tartlets

Mash the cod liver with a fork, add chopped 2 eggs (boiled), 2 small pickles, 1 onion (cut and pour over boiling water). Mix everything with 2 tablespoons of mayonnaise.

Recipe 13: Tartlets with julienne

I make julienne in tartlets. Or rather, I make julienne in the usual way, then put it on tartlets, sprinkle with cheese and put it in the oven for 5 minutes. It turns out very tasty. How to cook Julienne.

Recipe 14: Fly agaric tartlets

mix grated cheese, chopped eggs with mayonnaise and one clove of garlic. place in tartlet. Cover the top with half a cherry tomato, which is decorated with mayonnaise dots to make a fly agaric cap)))

Recipe 15: Pizza Tartlets

We take out the finished tartlets. Lubricate each one with mayonnaise. Place thinly sliced ​​sausage, one at a time, for each type. Finely grated cheese on top. Place a slice of cherry tomato on the cheese and place in the oven for another 10 minutes.

Recipe 16: Tartlets with radish or cucumber (vitamin)

eggs - 5 pcs.
green radish (or radish, or fresh cucumber) - 1 pc.
green onions - 1 bunch
mayonnaise

Boil the eggs, peel and cut into cubes. Chop the green onions, peel the radish and grate on a coarse grater. If you use fresh cucumber instead of radish, cut it into cubes. Mix eggs, onion and radish, season with mayonnaise and add salt to taste. Place the resulting salad in tartlets, garnish with slices of radish, cucumber and currants or viburnum berries. Bon appetit!

Recipe 17: Tartlets with tuna filling

17.1.

canned tuna - 1 can
canned corn - 300 g
hard cheese - 200 g
tomato - 2 pcs.
eggs - 2 pcs.
mayonnaise - 2 tbsp.
tomato paste - 2 tbsp.

Boil the eggs, peel and finely chop. Mix chopped eggs with tuna. Grate the cheese on a coarse grater, cut the tomatoes into cubes. Mix corn, eggs with tuna, cheese, tomatoes, season with mayonnaise, and salt to taste.
Grease the inside of each tartlet with tomato paste and add the resulting filling. Bake in the oven at 180 degrees for 12 minutes. Garnish the finished tartlets with parsley sprigs and serve hot.

17.2. More tuna tartlets:

A very delicious filling for tartlets is tuna and mushrooms. To prepare this filling you need to take 400 g of tuna (canned), 1 onion, a couple of tablespoons of oil (from a can of tuna), 140 g of champignons, 100 ml of cream, parsley, starch and a few slices of lemon.

Take a can of canned tuna and place it in a colander. In glass oil, fry the onion until golden brown, then add chopped mushrooms and cream, bring to a boil and dilute the starch in the resulting mixture, stir constantly until thick.

Place the fish pieces into the prepared sauce and keep on the fire for a few more minutes. Place the finished filling into preheated tartlets. You can decorate this dish with parsley and lemon slices.

Recipe 18: Crab filling for tartlets

For this filling you need to take 250 g of crab meat, 3 tablespoons of sour cream, eggs, onions, a spoon of butter, hot sauce, salt and pepper.

Chop the onion and sauté in oil, add the crab meat to the frying pan and fry along with the onion for several minutes. While the meat and onions are simmering over the fire, let's prepare the sour cream sauce. To do this, in a separate bowl, mix the eggs with sour cream, season with pepper, salt and hot sauce.

Pour the resulting sour cream sauce into a frying pan and simmer until it becomes thick. Place crab meat filling into pre-prepared tartlets.

Recipe 19: Filling for tartlets with cheese and tomatoes

19.1.

cherry tomatoes cut into halves are placed in tartlets;
grated processed cheese (or milk)
put in the oven for 3-5 minutes
filled with beaten egg
and put in the oven for another 3-5 minutes
decorated with fresh herbs

19.2. More tomato filling for tartlets

tomatoes - 300 g
hard cheese - 200 g
Parmesan cheese - 25 g
eggs - 2 pcs
olive oil - 2 tbsp
garlic - 2 cloves

First you need to prepare the tomatoes. Of course, only small tomatoes (the so-called cherry tomatoes) will do. They need to be cut into halves and placed on a baking sheet. Then brush each one with a mixture of olive oil and squeezed garlic. You can simply put grated garlic on each half and drizzle olive oil. Bake the tomatoes in the oven at 180-200 degrees for 20-30 minutes.
Beat the grated cheese with the egg.
Place the whipped cheese in the tartlets and, making indentations, place the baked tomato halves. Sprinkle grated Parmesan on top.
Bake in the oven at the same temperature for another 20 minutes.

Recipe 20: Tartlets stuffed with cheese and pickled mushrooms

- 100 gr. cheese;
- A clove of garlic;
- Onion head;
- 100 gr. salted mushrooms;
- Boiled carrots;
— Mayonnaise or sour cream, dill.

Finely chop the mushrooms, and cut the carrots and onions into circles. Mix cheese (grated) and garlic with sour cream or mayonnaise (depending on what you choose). Mix the mixture thoroughly, add pepper and place in pre-prepared tartlets. Decorate with dill.

It’s hard to imagine a more festive appetizer than tartlets with caviar, but if you add avocado to this appetizer, you get, without exaggeration, a simply enchanting filling for tartlets. The salty taste of red caviar goes perfectly with the delicate nutty avocado paste, and the sourness of lemon adds bright touches to the overall taste palette of this appetizer with red caviar in tartlets.

It is very important to choose a ripe avocado with bright flesh for this tartlet snack. But in the supermarket you can’t look inside an avocado, and if you choose an avocado that is soft to the touch, you may end up with overripe fruits with brown pulp inside. Therefore, I recommend choosing hard avocado fruits with bright green skin for the recipe (well, just to be sure), and I will tell you further how to turn avocado pulp into the most delicate puree.

I hope I convinced you to make tartlets with avocado and red caviar? Then let’s go with me to the kitchen, where I will tell you in detail and show you how to make tartlets with caviar and avocado, and then you will share your impressions with me. Agreed?

Ingredients:

• 75 gr. red caviar
• 1 PC. avocado
• ½ lemon
• 15-16 pcs. small shortbread tartlets
• salt to taste

For decoration:

• parsley
• cucumber

How to prepare tartlets with red caviar and avocado:

First of all, let's take care of the avocado: cut it lengthwise and remove the pit.

Now we need to turn the avocado pulp into puree. If you come across a soft avocado, the consistency of a banana, you can do this with a fork. And if it’s hard, like mine, then beat the avocado using a blender, after adding the juice from half a lemon.

The lemon juice will give our avocado tartlet filling a beautiful green color. Carefully monitor the color of the filling for the first 15 minutes; if it starts to darken, immediately add more lemon juice. As you understand, the acidity of different varieties of lemon is different, so avocado may need more juice.

Now fill the shortbread baskets with avocado paste using a teaspoon.

At this point, the preparation of tartlets with red caviar and avocado can be considered complete, I recommend that you spend a little more time and decorate our appetizer in tartlets with red caviar.

We cut the cucumber into very thin rings, and then cut each ring into four more parts. Wash the parsley and dry it.

Carefully place a piece of cucumber and a sprig of parsley into each basket of caviar. Serve the finished tartlets with caviar to the table immediately. Such a snack cannot be stored in the refrigerator for a long time, because all the ingredients may become weathered and lose their appetizing appearance.