Recipe Spelled tartlets with olives from of 23-01-2019
The spelled tartlets with olives they are excellent miniature savory cakes, perfect for an aperitif or appetizer with a slightly rustic flavor thanks to the spelled flour. Up to this moment I had used spelled only whole, as a substitute cereal for rice and barley, but I had never tried to use the flour before. Well, what can I say ... I am truly conquered: a rich and full-bodied, yet delicate flavor! You absolutely must try it, because I'm sure you will love it! I have prepared one brisée base, replacing the wheat flour with that of spelled, and I used a delicate filling based on cream and mozzarella, simply enriching it with black olives to give it an edge and take back the rustic tone of the base made with this ancient and thick cereal underestimated.
You can of course vary as you prefer, meeting your and your guests' tastes, or simply consuming what you have between the fridge and the pantry ;-) You can even prepare several different fillings to offer a rich and diversified buffet ... In short, try the recipe and then let me know if you too have been conquered like me!
How to make spelled tartlets with olives
In a bowl, place the flour in the center with the chopped butter and salt.
Start to mix, then gradually add the cold water and knead until you get a smooth and homogeneous dough.
Wrap it with cling film and let it rest for 30 minutes in the fridge.
Roll out the dough on a floured pastry board into a sheet of about 3 mm.
Cut out 12 8-10 cm discs and place them on the buttered and floured molds.
Prick the bases with a fork, then place a square of aluminum foil inside each tartlet, covering the base, pressing lightly.
Bake for 12 minutes in a preheated convection oven at 180 ° C. Remove the aluminum and cook for another 3 minutes.
Meanwhile, prepare the filling: beat egg and cream with salt and pepper in a bowl.
Crumble the mozzarella into the tartlets, cover with the egg mixture and garnish with olives cut in half.
Then bake again for another 15 minutes or until the surface begins to brown.
Your spelled tartlets with olives are ready: let them cool before turning them out and serving.