Tartlets with Cheese and Crab Filling
by Editorial Staff
Delicate, creamy appetizer with crab meat will impress your guests.
Ingredients
- Wheat flour – 230 g
- Salt – a pinch of salt
- Butter (finely chopped) – 120 g
- Ricotta cheese – 230 g (1 glass)
- Onions (chopped on a grater) – 1 tbsp
- Parmesan cheese (grated) – 30 g (2 tablespoon. L.)
- Mustard powder – 1/2 teaspoon
- Egg yolk – 1 pc.
- Chicken eggs, large – 2 pcs.
- Crab meat – 230 g
- Fresh parsley (chopped) – 30 g (2 tablespoon. L.)
- Fresh lemon juice – 1-2 teaspoon
- Salad leaves for serving
Directions
- Turn on the oven to preheat to 200 degrees.
- Pour flour and salt into a large bowl, mix, then add butter and, kneading the butter with your hands, mix everything well (you should get a crumbly mass). Add about 4 tablespoons of cold water to this mass and knead a homogeneous dough (more water may be needed).
- Roll out the dough into a layer on a floured surface, cut out circles with a diameter of about 10 cm (the size depends on your molds). Put these circles in heat-resistant molds, pressing the dough inward. Use a fork to puncture the entire surface of the dough. Put the molds in the refrigerator for 30 minutes.
- Remove the molds with dough from the refrigerator and put in a preheated oven, bake the tartlets for about 20 minutes, until golden brown.
- Put ricotta, onion, Parmesan in a bowl and add mustard powder, mix everything well. Then add eggs and yolk, mix well again.
- Put crab meat, parsley in a bowl with cheese mass, pour in lemon juice, add salt and black pepper, mix.
- Remove the tartlets from the oven and reduce the temperature to 180 degrees. Fill the tartlets with crab filling and place in the preheated oven for 20 minutes. Serve the tartlets hot with lettuce leaves.
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