Stuffed tartlets are delicious and incredibly convenient food for a festive table. You can just eat with your hands. A deliciously cooked dough will wonderfully impress with a wide variety of fillings.

The first time such a wonderful dish as a buffet of stuffed tartlets, I saw 0 (and tried it) at a wedding. The wedding took place on a boat and at the stern were tables filled with 60% stuffed tartlets. There was one win-win trump card - an amazing dough from a professional chef.

Most recipes for filling tartlets do not include the amount of ingredients. Why? Firstly, all tartlets are different in depth and size, which means that a different amount of filling will go into them. Secondly: in most cases this is not a matter of principle at all, but a matter of taste and preferences. When answering the question: how to stuff the tartlets, it is more important - what products can be put into the tartlets so that they combine with each other and with the taste of the dough.

Filling for cheese tartlets

Tartlets with cheese, rice and balsamic sauce

Ingredients:

1. hard cheese - 100 g
2. milk cheese (feta cheese or suluguni) - 150 g
3. rice - 50 g
4. balsamic sauce - 2 tablespoons

Three cheese (both hard and milk) on a grater, add boiled rice and beat everything in a blender until smooth.

First, put the cheese mass into the tartlets, and then pour the balsamic sauce.

Filling with cheese and green sauce

Put grated cheese on the bottom of the tartlets.

Beat: eggs, milk, salt, ground black pepper, chopped green onions. The ratio of eggs and milk - how. Pour cheese in tartlets with a whipped mixture and bake in the oven for 20-25 minutes, until the filling starts to brown.

Cheese and tomato filling

Ingredients:

1. tomatoes - 300 g
2. hard cheese - 200 g
3. Parmesan cheese - 25 g
4. eggs - 2 pcs.
5. olive oil - 2 tablespoons
6. garlic - 2 cloves

First you need to prepare the tomatoes. Of course, only small tomatoes (the so-called cherry tomatoes) will do. Cut them into halves and place them on a baking sheet. Then brush each one with a mixture of olive oil and squeezed garlic. You can simply put grated garlic on each half and a drizzle of olive oil. We bake the tomatoes in the oven at a temperature of 180-200 degrees for 20-30 minutes.

Beat the grated cheese with an egg.

Put the whipped cheese into the tartlets and put the baked tomato halves making the indentations. Sprinkle with grated Parmesan on top.

We bake in the oven at the same temperature for another 20 minutes.

Filling for tartlets with mushrooms

Creamy mushroom filling with rosemary

Ingredients:

1. mushrooms - 350 g
2. onions - 2 pcs (medium)
3. fatty cream - 1 tablespoon
4. egg - 1 pc
5. cheese - 30 g
6. ground rosemary - 1 tsp
7. garlic - 1 clove
8. salt and pepper to taste

The mushrooms must be peeled and sautéed with onions until they are soft and golden. Add salt, pepper and rosemary and cook for another 5 minutes.

Whisk in the cream and egg a little. Place the grated cheese and minced garlic in the whipped cream. Then add this mixture to the fried mushrooms and stir well.

Spoon the filling into the tartlets and bake in the oven for 15 minutes.

Mushroom platter

Fry mushrooms of various types in vegetable oil and put whole in tartlets.

Sweet filling for tartlets

Cream cheese filling for tartlets

Ingredients:

1. cottage cheese - 250 g
2. icing sugar - 80 g
3. egg yolks - 3 pcs
4. cream (33%) - 50 ml
5. vanilla sugar - ½ tsp
6. corn flour - 2 tablespoons
7. blueberry jam for decoration

First you need to beat the cottage cheese with powdered sugar. Then continue whisking, adding 1 yolks each (whisking after each addition). Add flour and vanilla sugar.

Whip the cream until thick peaks and gently add to the curd mass.

When the mass is ready, put it in the tartlets. Add a drop of blueberry jam and draw a pattern with a toothpick.

We bake in the oven at 180 degrees for 10-15 minutes.

filling

Ingredients:

1. cottage cheese - 250 g
2. sugar - 50 g
3. apples - 3 pcs.
4. walnuts - 50 g
5. brown sugar - 1 tsp

Beat the cottage cheese well with sugar with a blender until soft. If the curd is very dry, add a little milk or heavy cream while whipping.

Put the whipped cottage cheese into the tartlets and tamp it well with a teaspoon.

Then place 4-5 thin apple slices in each.

Sprinkle with grated walnuts and brown sugar.

Bake in the oven for 20-30 minutes, until the apples are golden brown.

Fig tartlets

Beat 3 eggs and 100 grams of cottage cheese until fluffy. Since the fig fruit is very sweet, I prefer not to add sugar. But if you are sweet, add 1-2 teaspoons of sugar.

Put the curd and egg mass in the tartlets.

Place half a fig on top.

Bake in the oven for 20-30 minutes, until a beautiful crust forms on the filling.

Chicken stuffed tartlets

Chicken in sauce

Boil the chicken fillet, chop very finely and then fry a little in butter.

When a golden crust forms on the pieces, sprinkle the chicken with flour (1 tablespoon per 1 fillet) and fry it well, stirring it a little.

If the butter is all fried, add a little butter and pour in ½ cup of cold milk. Everything must be mixed well until the flour combines with the milk and forms a soft milk sauce.

Salt the chicken in milk sauce and sprinkle with grated nutmeg.

Put the finished filling in the tartlets. You can decorate with young basil leaves.

Cheese and chicken filling

Boiled chicken meat (2 chicken breasts) is cut very finely and mixed with:

• grated cheese (200 grams)
• (4-5 tablespoons)
• dry thyme (or another spice of your choice)
• 1 egg
• salt and pepper.

The filling is laid out in tartlets and they are baked in the oven for 10-15 minutes at a temperature of 180 degrees.

Baked tartlets with filling

• cherry tomatoes, cut into halves, are placed in tartlets;
• rubs processed cheese (or milk)
• put in the oven for 3-5 minutes
• pour over beaten egg
• and put in the oven for another 3-5 minutes
• decorated with fresh herbs

Shrimp tartlets

The simplest shrimp filling

Put 1 teaspoon of cream cheese in each basket and put the cooked boiled shrimp on top. Cream cheese goes well with shrimp. And we select the shrimps according to the size of our tartlets.