This is a great summer recipe for a savoury tartlet, made with hazelnut dough, mango and smoked salmon.
Prep Time: 45 minutes
Baking Time: 15 minutes at 340°F (170°C)
Rest Time: 30 minutes
Difficulty : easy
Yield: 8 tartlets
For the salted hazelnut dough
For the filling
Prepare the salted hazelnut dough: pour the hazelnut powder, flour, butter and egg into the mixer. Work until you obtain a sandy mass.
Gradually add the milk until you have a smooth dough. Do not overwork the dough.
Wrap the dough in cling film and let it rest for 30 minutes in a cool place.
Preheat oven to 340°F (170°C).
Roll out the dough to about 0,10 inches (3 mm) thick and cut out disks with a 4 inches (10 cm) diameter cookie cutter.
Butter the 8 circles and fill the dough in the molds.
Prick the bottoms with a fork.
Bake for 15 minutes. Let cool.
Prepare the garnish: cut 1 mango into small cubes. Cut the other mango into thin strips.
Peel the carrot and cut it into thin strips.
Cut smoked salmon into thin slices.
Arrange the tartlets: place a small amount of mango macedonia on the bottom of each tartlet.
Roll up the slices of smoked salmon and place them on top of the mango pieces.
Add a few slices of carrot and mango randomly.
Place a few olives and basil leaves randomly as well.
Serve immediately.
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