Vegetable Tartlets
Ingredients
- For the dough
- 250 grams Pastry flour
- 125 grams butter
- 1 pinch salt
- 1 egg
- For the filling
- 2 red Bell pepper
- 2 Avocados
- 1 Mozzarella
- Basil
- salt
- freshly ground peppers
- Chili powder
- 1 tsp Mustard
- 2 Tbsps vegetable oil
- 2 Tbsps White Vinegar
- also
- Parchment paper
- Peas (dried)
Preparation steps
For the dough: Sift the flour onto the work surface with the salt and make a well in the middle. Cut the cold butter into small pieces and distribute around the flour. Crack the egg into the middle with 2-3 tablespoons of lukewarm water. Chop all ingredients together with a knife, then knead with hands to a dough. Form into a ball, wrap in plastic wrap and refrigerate for 30 minutes.
For the filling: Rinse the peppers, halve, remove seeds and white skins and cut into cubes. Peel the avocados, halve, remove the pits and dice. Drain the mozzarella and cut into cubes. Mix the mozzarella, mustard, oil, vinegar and 2-3 tablespoons of water with the salt, pepper and chili powder. Marinate the vegetables and set aside.
Roll out the dough and place into ramekins. Cover with parchment paper, then dried peas and bake in a preheated oven at 200°C (approximately 400°F) for 15 minutes.
Rinse the basil and shake dry. Let the dough cool slightly, then fill with the vegetables. Serve on plates, garnished with basil.
