Cold fillings for puff pastry tartlets

Name: Cold fillings for puff pastry tartlets
Prep time: 10 min
Total time: 10 min
Yield: Makes: 16 bite-size tartlets
Ingredients: 130 g gravadlax; 16 sprigs parsley; 2 hard-boiled eggs, chopped; 1 teaspoon lemon juice; ½ galia/cantaloupe melon; 200 g mixed charcouterie (see tips); 2 tablespoons Greek yoghurt; 100 g vac-packed beetroot; ½ galia/cantaloupe melon; 3 hard-boiled eggs; 2 tablespoons mayonnaise; 185 g tinned tuna, drained; 50 g melted butter; 1 packet of cress, chopped; 1 tablespoon capers, chopped; 1 tablespoon olive oil; 8 pitted black olives, chopped; 8 sundried tomatoes, chopped

Preparation info

Makes:
16
bite-size tartlets

Difficulty
Easy
Ready in
10 min

Appears in

Lucy's Food

By Lucy Cufflin

Published 2013

About

Cold fillings are best eaten freshly made. You can usually fill the tarts about 2 hours before you serve them and then all you need to do is put them onto a serving plate while you enjoy the party!

Ingredients

Egg and Cress

3 hard-boiled eggs
50 g melted butter
1 packet of cress,

Vegetarian
Pie

Method

Egg and Cress

What a classic combo! Chop the eggs and mix with the melted butter and chopped cress. Add the mayonnaise and spoon into the tartlet cases. Put the little pastry lids on at an angle and sprinkle a little cress on top.

Niçoise

Mix all the ingredients together (except the parsley sprigs) and s