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Tartaletas

Tartaletas

M. Blakely

M. Blakely

Fill the Tartaletas with any cold topping you would normally put on crackers, but fill them only 1-hr. or less before serving. Otherwise, they will get soggy.

ᔥ Originally from "The Spanish Cookbook" (1967 ed.)

Ingredients

  • 1 ½ c. flour
  • 1 egg
  • 2 tbsps milk
  • 2 tbsps olive oil
  • 1 tsp baking powder
  • 1 tsp salt
  • rice

Instructions

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  • 1
    Put flour on board/marble slab & make a hole in center.
  • 2
    Add remaining ingredients to well & mix well with fingers.
  • 3
    Roll dough into ball, cover with damp cloth, & let dough rest for at least . (Dough can be kept in cool place for up to .)
  • 4
    While dough is resting, preheat oven to 375° F.
  • 5
    Roll dough out, cut, & form into desired shapes (oblong, square, round, boat-shaped, etc.)
  • 6
    Prick bottom of each tart with knife 2-3 times. Fill bottom of each tart with raw rice so tart will keep shape.
  • 7
    Bake till firm (about .); then discard rice.
  • 8
    FILLING SUGGESTIONS: red caviar; anchovy with chopped, hard-boiled egg; chopped chicken mixed with mayonnaise; chopped tuna mixed with mayonnaise & minced green olives; cooked fish mixed with mayonnaise & capers; salad mixed with chopped, cured ham; etc.

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