Tag: Tartlets

Nigella tartlets with goat cheese – Italian Cuisine

1) Knead the corn flour with the white one and with the butter into small pieces; salt, pepper and add 2/3 of the nigella seeds. If needed, add 2 tablespoons of ice water, form the dough, divide it into 2 logs, wrap them in kitchen paper and let them rest in the fridge for 2 hours.
2) Oil 16 tartlet molds, cut thick slices of dough, mash them with your palm then shape them into molds with your fingers and trim the edges with a knife. Cover the surface of each tart with parchment paper, fill with chickpeas and transfer to the oven at 180 ° for 15 minutes; remove the chickpeas and the paper and finish cooking for another 5 minutes. Remove the tartlets, let them cool and then gently unmold them.
3) Peel and coarsely chop the onion, wet it with vinegar, salt it, fry it in a pan with 1 tablespoon of oil and sugar; when it starts to caramelize, transfer it to a plate and let it cool. In a bowl, mix the goats with the milk, parmesan, half of the prepared onion and pepper. Fill the tartlets with the mixture prepared using an ice cream portioner; decorated with nigella seeds and the remaining onion and serve.

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Savory tartlets with plums and goat cheese – Italian Cuisine

As an appetizer or as a highlight of a brunch: all the good reasons (and a recipe) to choose California Plums

Maybe not everyone knows that … nobody grows plums of such high quality as in California. Thanks to the climate, the long hot seasons and the cool evening temperatures, rigorous agricultural standards but above all the variety. California Plums are in fact different from all the others: they come from a French plum graft and have been specifically developed to be dried, because they ripen completely on the tree without fermenting. For two centuries they have been a true excellence, processed and packaged to protect their nutrients and without the addition of sugar – from the Sacramento and San Joaquin Valleys to our tables.

They are excellent for breakfast, as a snack but also in savory recipes with a summer flavor, such as these easy-to-make tartlets and perfect to serve both at the table and for an aperitif standing up. We at La Cucina Italiana California Plums have cooked them like this.

Ingredients for 4 tartlets
200 g goat cheese
160 g goat (goat or cow) 150 g yogurt
80 g Tuscan rigatino (bacon or bacon) 20 g pine nuts
12 California plums
1 sheet of brisée pasta with aromatic herbs
(thyme, parsley, mint) salt – pepper

Preparation
Preheat the oven to 200 ° C. Cut out 4 discs of shortcrust pastry of 14 cm in diameter and lined them with 4 tartlet molds of 10 cm in diameter. Line them with parchment paper, fill them with dry beans and bake at 200 ° C for 15 minutes.

Mix the robiola, goat cheese and yogurt to obtain a cream. Chop the aromatic herbs and 4 plums and add them to the mixture; season with salt and pepper.

Remove the tartlets from the oven and let them cool. Spread the rigatino slices in a plate and dry them for a few minutes in the oven at 200 ° C.

Distribute the cream in the tartlets with a pastry bag or with a spoon; add a few slices of rigatino, the remaining prunes and pine nuts. Decorated with aromatic herbs.

Fruit tartlets – Salt & Pepper – Italian Cuisine

Total time: 2 hours and 10 minutes
15 minutes preparation
90 minutes rest time
25 minutes cooking

Use of MIXER BLADE / ACCESSORY SBATTITORE

Ingredients for 4 people

For the custard

6 yolks
150g of granulated sugar
30g of corn starch
10g of rice starch
400ml of fresh whole milk
100ml of fresh cream
1 vanilla bean
the zest of 1 untreated lemon

For the shortcrust pastry
300g of 00 flour
150g of soft butter
100g of sugar
1 medium egg (55g)
the zest of 1 untreated lemon
1 pinch of salt

For fruit
250g of fresh fruit

For the custard

1) After inserting the accessory whipper, in the bowl put the yolks, sugar and starches, set speed 6 for 1 minute.

2) Add the milk, cream, flavorings, salt and set speed 6, at 90 ° C, for 12 minutes.

3) Pour the cream into a clean container, cover with contact film and leave to cool in the refrigerator for 1 hour.

For the shortcrust pastry

1) Insert into the container, with the kneading blade, flour, sugar and lemon zest; set speed 8 for 2 minutes; add the egg and set speed 6 for 2 minutes.

2) Once the ball is formed, wrap it in plastic wrap and let it rest in the refrigerator for at least 30 minutes.

3) Take the dough and roll it out with a rolling pin to about 4 mm, cover the tartlet molds, pierce the bottom and cook in white in a preheated oven at 180 ° C for about 14 minutes.

4) Leave to cool on a wire rack for cakes and then stuff with the custard and the fresh fruit previously washed and dried.

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As an appetizer or as a highlight of a brunch: all the good reasons (and a recipe) to choose California Plums

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