Tartlets with cheese curd and mussels. Seafood tartlets: step-by-step recipe with photos

Delicious tartlets with seafood for a festive buffet: Tartlets filled with seafood for a festive table. A hearty and very tasty snack served in flour baskets. It is distinguished by its quick preparation, convenience and extremely tasty seafood filling.

Various types of fish salads made from fresh and canned products are most often used as filling. You can decorate the tartlets with fresh sprigs of herbs, shrimp, and olives.

Seafood tartlets

Of course, a seafood cocktail is a flexible concept; you can add octopus and pieces of some kind of fish. But I think this recipe is optimal. For lovers of salty foods, I suggest using soy sauce rather than salt. Sprinkle it and lemon juice over the tartlets and you will immediately notice the difference.

Ingredients:

squid - 200 grams
crab sticks - 200 grams
mussels - 200 grams
shrimp - To taste (garnish)
mayonnaise - 100 grams
eggs - 2 pieces
tartlets - 10 pieces

Cooking method:

Boil mussels, squid and shrimp in lightly salted water. Cook them for about 15-17 minutes until cooked.
Boil the eggs hard (about 10 minutes). Then cool them under running cold water.
Cut mussels, squid, eggs and crab sticks into small pieces. Mix them in a separate bowl with mayonnaise. Form into tartlets.
Each tartlet contains a tablespoon of filling. Decorate the tartlets with shrimp and cool them in the refrigerator for 20-30 minutes.

Shrimp tartlets

If you are wondering how to cook seafood tartlets, then carefully study this recipe. It simply and easily explains how you can make a light snack that goes perfectly with white wine or vermouth. The shrimp tartlets are simply incredible!

Ingredients:

Shrimp - 500 Gram
Ketchup - 2 tbsp. spoons
Mayonnaise - 2 tbsp. spoons
Lettuce leaves - 1 bunch
Pink pepper - 1 tbsp. spoon
Tartlets - 12 pieces

Cooking method:

If you are using unpeeled raw shrimp, first boil them in salted water and remove the chitinous covering. Place shrimp in a colander to drain excess liquid.
Now prepare the sauce. To do this, take mayonnaise and ketchup in equal proportions, mix both ingredients well. It’s great if these products are homemade.
Place the shrimp in a glass bowl or salad bowl. Add sauce to them, mix thoroughly.
Wash the lettuce leaves and trim them to the shape and size of the tartlets. Place the salad in baskets.
Place shrimp on top of the lettuce leaves and garnish with pink pepper.

Seafood salad in tartlets

A fresh, tender and tasty vegetable salad with shrimp will be an excellent light snack. You can serve it in traditional tartlets, or you can make the latter yourself using phyllo dough. They look very original and appetizing on the table, so they will certainly become the highlight of your holiday menu. Easy dressing and a wonderful combination of ingredients - a great idea!

Ingredients:

Filo dough sheet - 3 pieces
Shrimp - 500 Gram
Cucumber - 1 piece
Avocado - 1-2 Pieces
Chinese cabbage - 1/6 Parts (2-3 leaves)
Lemon - 1/2 Piece
Olive oil - 3 tbsp. spoons
Salt, pepper, herbs - To taste

Cooking method:

Cut the dough into small squares. Place in heat-resistant molds and place in an oven preheated to 180 degrees. Bake for 12-15 minutes until golden brown.
Boil shrimp in salted water. You can add bay leaf and allspice for flavor.
Cool and peel the shrimp. Wash and dry the avocado and cucumber.
Cut them into small cubes and add to the shrimp.
To prepare the dressing, combine olive oil and the juice of half a lemon.
Add a little salt and a pinch of pepper if desired. Mix everything thoroughly.
Pour the dressing into the salad bowl. Add your favorite herbs if desired and mix everything gently.
Place the salad among the tartlets and you are ready to serve.

Layered tartlets with red fish

A portioned appetizer such as tartlets with soft cream cheese and red fish will be the best treat for both a festive table and a cozy family dinner on your special occasion. This dish will pleasantly surprise you with its ease of preparation and very harmonious combination of ingredients. The pleasant texture of the puff pastry and the tenderness of the cheese, the spicy note of garlic and the lightly salted red fish fillet will not leave anyone indifferent.

Ingredients:

puff pastry (yeast-free is used in the recipe) - 500 grams;
red fish - 150 grams;
cream cheese or soft cottage cheese - 200 grams;
dill greens - to taste;
garlic - 1 clove;
salt - to taste;
spices - to taste.

Cooking method:

The quantities and weights of ingredients listed for this recipe are based on twelve servings of tartlets. So if you need a larger or smaller number of servings, you can safely vary the “dosage” of the ingredients.
Tartlets are a very common culinary tool nowadays for beautifully serving cold appetizers or sweet desserts. They are usually bought in culinary stores, and they are usually made from shortcrust pastry, which not everyone likes. In our video recipe, we suggest baking these tartlets from puff pastry, prepared at home or purchased in a store.
To prepare 12 tartlets, half a kilogram of puff pastry is enough. The sheet of such dough is not rolled out, but the bottoms for tartlets are cut directly from it using a round metal cutter. If such cutting is not at hand on the farm, then this can be done using a glass with thin walls.
In 6 out of 12 blanks, using another cutting, additional bottoms are made, leaving rims at least 0.5 millimeters thick, which will become the sides of the tartlets when they are baked in the oven. The remaining excess bottoms can either be rolled out again to increase the number of tartlets, or baked into shortcakes.
Immediately place the resulting bottoms on a baking sheet lined with baking paper, prick them over the entire surface with a sharp fork so that they do not bubble during baking, and brush with raw egg using a brush. Then place the headbands on them, pressing slightly to connect them, and coat them with raw egg as well. Place the baking sheet in the oven preheated to +200 C and make sure that they brown, which signals their readiness. Allow the finished tartlets to cool, and during this time prepare a filling that suits your creative idea, even a sweet one with berries or fruits.
In our case, this is red fish, cream cheese or fatty soft cottage cheese, garlic, chopped dill and spices, from which a filling mixture is prepared with the chopped fish left over from the production of decorative roses using a spoon to soften and mix the components. The well-mixed filling is placed in a piping bag fitted with a nice serrated 1H nozzle. If you don’t have such a bag, you can get by with a plastic bag with a corner cut off or simply spoon out the dressing mixture with a teaspoon.
At this point, you need to cut the red fish into thin longitudinal ribbons so that two strips can be folded into red fish roses to decorate the tartlet canapé, which are inserted into the recess in the center of the dressing mass. At the same time, spread the petals beautifully in the form of a rose. The resulting tartlets are so attractive and mouth-watering that both eyes and hands will be drawn to them first at a festive feast.

Tartlets with shrimps and olives

Ingredients:

Puff pastry (thawed) 400 grams (1 sheet)
Shrimp (large, boiled) 200 grams
Garlic 2 cloves
Olive oil 3 tablespoons
Soft cream cheese (without fillers) 250 grams
Olives (chopped) 10 pieces
Chicken egg 1 piece
Dried dill 1 tablespoon
Concentrated lemon juice to taste
Seafood spice mix to taste
Sifted wheat flour 1 tablespoon

Cooking method:

We take boiled shrimp, peel them from shells and heads, and leave the tails. Then put a frying pan on medium heat and pour a couple of tablespoons of olive oil into it.
When it is hot, add the peeled garlic cloves and fry them for two minutes, allowing them to release their aroma.
After this, remove them using a kitchen spatula and place the prepared shrimp in the frying pan.
Fry the seafood on both sides for 2 - 3 minutes on each, transfer them to a paper kitchen towel, previously placed on the countertop, and cool. We put the pan to the side, do not drain the oil, it will still be needed.
Meanwhile, turn on and preheat the oven to 200 degrees Celsius. After this, using a baking brush, grease the muffin tin wells with the remaining olive oil and begin preparing the filling.
Separate 12 - 14 pieces from the cooled shrimp, set them aside, and remove the tails from the rest, finely chop their meat and place in a bowl along with cream cheese.
There we also put a mixture of spices for seafood, dried dill, chopped olives, a little concentrated lemon juice, 2 - 3 teaspoons of garlic oil (from shrimp), a raw chicken egg and mix all the ingredients of the filling with a tablespoon until smooth.
Now sprinkle the countertop with a thin layer of wheat flour, place a sheet of defrosted puff pastry on it and lightly roll it out with a rolling pin to form an even rectangle up to 7 millimeters thick.
Then we proceed as desired: either cut the semi-finished flour product into 12 - 14 squares of equal size, or use a cookie cutter to squeeze out the same number of circles.
Place them in the cells of the mold, pressing lightly with your fingers, and prick them with a fork so that the dough does not swell during baking. After this, distribute the filling over the still raw tartlets and place the pan in a preheated oven for 25 minutes.
After the required time has passed, we put oven mitts on our hands, take the almost finished dish out of the oven and place it on a cutting board that was previously placed on the kitchen table.
Let the tartlets cool a little. Then carefully remove them from the cells, transfer them to a large flat dish and, while they are still warm and soft, place one fried shrimp in the center of each.
Once fully cooked, shrimp tartlets are cooled to room temperature and served as an appetizer. If desired, they can be served on lettuce leaves along with fresh vegetables. The taste of this dish cannot be described in one word; the delicate spicy filling and crispy, aromatic dough beckon to you, promising the desired moments of pleasure.

Tartlets with avocado, shrimp and caviar

Ingredients:

butter – 140 g;
egg yolks – 1 pc.;
wheat flour – 250 g;
fine salt – ½ tsp.
avocado – ½ piece;
lightly salted salmon or trout (fillet) – 180 g;
boiled-frozen shrimp – 200-250 g;
lemon juice;
salt and ground black pepper - to taste.
curd cheese – 300 g;
a small bunch of spinach;
avocado – ½ pc.
pistachios – 50 g;
red caviar – 3-4 tsp.

Cooking method:

These are the ingredients we will need to surprise our guests with a delicious New Year's appetizer with shrimp in tartlets.
Of course, in order to save time, you can use ready-made store-bought tartlets, but they have the not very pleasant property of getting soggy quickly, so it’s better to make crispy shortbread baskets to serve our holiday appetizer with shrimp, red fish and avocado in tartlets. To do this, combine well-chilled butter with sifted flour.
Chop the mass into crumbs. It’s very convenient to do this with a blender or food processor, but if you don’t have these devices, you can get by with a simple knife or grind the mass with your hands.
However, in the latter case, you need to act very quickly, otherwise the butter will quickly melt from the warmth of your hands. The finer your crumbs, the crispier and more crumbly the tartlets will be.
Then add 1 chicken yolk to the butter-flour crumbs
Mix the dough. It should not stick in your hands or crumble. If you get too loose shortbread dough, you can add 2-3 tbsp. l. ice water or cold milk.
You can also add 1 more yolk. Then wrap the dough in plastic wrap and put it in the refrigerator for 1 hour.
In the meantime, let's start preparing the filling. Pour boiled frozen shrimp with hot water to defrost them.
Then we clean: we remove the heads and shells, as well as the esophagus, which is located on the “back” of the shrimp. Cut seafood into small circles
Peel the avocado and remove the pit. Cut half the fruit into small cubes.
We also chop the red fish fillet, trying to ensure that the size of the pieces matches the other already prepared ingredients. Combine all the products and add a little lemon juice and spices.
Cut the second half of the avocado into several parts and add to the curd cheese. We also send well-washed spinach there.
Beat the mixture with a blender, taste, add a little salt and pepper if desired. While we put our cream for appetizer with shrimp in tartlets in the refrigerator
Remove the rested dough from the refrigerator and distribute it among the molds. Bake for 20-15 minutes at 180-200 degrees.
Cool the finished tartlets and fill them with salad to form a small mound.
We decorate our appetizer with red fish and shrimp with cream using a pastry syringe or bag to make it look like a Christmas tree.
The shrimp, red fish and avocado tartlet appetizer is then topped with chopped pistachios.
And in conclusion, we decorate our delicious Christmas trees with red caviar.

Tartlets with salmon and cheese

What could be tastier and more tender than processed cheese combined with garlic and mayonnaise. Everyone calls this salad differently, but almost everyone praises the taste! Today we will try to prepare an equally tasty appetizer, but with the addition of cucumber, lettuce pepper and red fish. Please note that you do not have to prepare salmon and cheese tartlets by adding the nth portion of garlic. The taste of the snack without garlic will be just as amazing, but then you should add a little greenery. Also, tartlets according to this recipe are decorated with red caviar. This ingredient is also optional. Salmon already serves as the main ingredient.

Ingredients:

Lightly salted salmon (fillet) - 180 g;
Mayonnaise - 2 tbsp. l.;
Processed cheese - 2.5 pcs.;
Boiled eggs - 2 pcs.;
Fresh cucumber - 1 pc.;
Salad pepper - 1 pc. medium size;
Salt - as needed (explanation in description);
Garlic 4 - 5 cloves;
Red caviar - for decoration;

Preparation:

We cut hard-boiled eggs, cooled and peeled, into large pieces and pass them through the same press. Well, naturally, we clean the processed cheese and pass it through the same press.
So you get something like cheese noodles, like grated eggs and chopped garlic. Add mayonnaise to this mixture.
Since the recipe contains salted salmon, it is worth salting the filling only after adding it. Moreover, if you decorate with red caviar, you will need to think about the taste.
Salted salmon plus salted caviar is more than enough for the recipe. But you need to try the ready-made tartlet filling and decide according to your taste.
Now wash and chop the remaining ingredients. Remove seeds and stems from the pepper, rinse and chop very finely.
A cucumber should be peeled if there is a possibility that its skin is bitter. Also cut it into small cubes.
Remove the skin and bones (if any) from the salmon. Try to cut the red fish for the cheese filling of tartlets into large cubes. The size of the fish slice should be approximately 2.5 times larger than the vegetable slice.
Add all these ingredients to the chopped cheese and eggs and mix. The finished filling should be put in the refrigerator until guests arrive.
You shouldn’t put it in baskets in advance, because before the guests arrive they will get wet and lose their taste.
Serve delicious tartlets with salmon and cheese, garnishing them with caviar or herbs; this recipe can be improvised.

Tartlets with seafood squid

Ingredients:

squid – 500 g
processed cheese – 150-200 g
eggs – 3 pcs.
garlic – 5 cloves
cucumber – ½ pc.
mayonnaise
butter – 200 g
flour – 2 cups
eggs – 2 pcs.

Cooking method:

First of all, I want to say that I most often make tartlets myself, so I want to briefly tell you the recipe for homemade tartlets, which you will have to bake first. I use metal muffin tins to bake them.
Mix butter (you can replace it with margarine if necessary), flour, eggs and a little salt in a deep bowl. By the way, if you want the tartlets to be more yellow, it is better to use homemade eggs.
Knead the dough like you would for dumplings and put it in the refrigerator for 25-35 minutes.
In order for the tartlets to come out identical, it is best to roll out the dough to a thickness of 0.5 cm, then cover the molds with the same rolled out layer, which we first grease with oil and sprinkle with a little flour.
Lightly roll with a rolling pin so that the molds cut through the dough. Flatten the dough with your hands. Place beans on the bottom to prevent the dough from rising when baking.
Bake the finished tartlets in the oven at 200 degrees for 15-20 minutes.
Now that we have the terpalettes, we can start making the salad.
Let's start with squid. Place the squid in already boiling water and cook for about 2-3 minutes. Then wash with cold water. We remove the film. Cut into small pieces.
Pour the eggs with cold salted water, put on the fire, bring to a boil and cook for about 7-8 minutes. Then rinse with cold water. Peel and finely chop.
Grate the cheese on a medium grater.
Peel the garlic, wash it and pass it through a garlic press.
Wash the cucumber, cut off the stems and cut into thin strips.
Mix all prepared ingredients and season with mayonnaise.
Mix thoroughly and fill our tartlets with the prepared salad.

Festive tartlets with squid

Every housewife's festive and especially New Year's table always looks bright and appetizing, pleasing to the eyes of guests and relatives. Today I want to suggest serving the salad in an original way, not in a beautiful bowl or plate, but in tartlets. The salad can be chosen for this from any ingredients. The main thing is to use small cuts for the salad: cubes or strips. Based on a delicate salad with squid, you can see how you can prepare a holiday salad in tartlets. One of the advantages of salads in tartlets is that they are served in portions. This salad can be an excellent addition to buffet or snack tables, where guests are not seated and can pick up a tartlet with salad.

Ingredients:

shortcrust pastry tartlets 5-7 pcs.;
squid carcass 1 pc.;
carrot 1 pc.;
parsnip root 0.5-1 pcs.;
boiled egg 1-2 pcs.;
hard cheese 70 g;
mayonnaise to taste;
a pinch of salt;
dill and green onions to taste;
arugula for decoration.

Cooking method:

To prepare the salad, use freshly frozen squid carcass. First defrost the squid, remove all the intestines and chitinous core inside. Rinse the carcass with cold water. Then boil a few glasses of water in a ladle and boil the squid for 1 minute.
Drain the water and rinse the carcass under cold water, remove all remaining pink skin. Boil clean water in a ladle again and lower the squid carcass for another 1-2 minutes, no longer. That's it, the squid is ready, add half a teaspoon of salt and leave aside for 5 minutes.
Cut off the squid wings to decorate the finished dish, and chop the remaining carcass into strips.
One small carrot and parsnip root must first be peeled and boiled until tender in a small amount of water. For the salad, chop the carrots and parsnips into small cubes. Read more:
Place the prepared ingredients in a bowl and add chopped boiled eggs.
Grate the aromatic cheese on a coarse or fine grater, pour in mayonnaise to taste.
Prepare the mixed salad with dill or green onions. Salt and ground pepper can be added to this salad as desired.
This salad is served in portioned tartlets: shortbread or waffle. From experience, I would like to give preference to shortbread tartlets; they do not soften quickly, unlike waffle tartlets. Carefully fill tartlets with salad.
I recommend leaving this salad to soak for several hours for a richer and piquant taste.
Use beautiful dishes to present salads. It is advisable to use a flat and wide plate for this. Place the tartlets on a plate in a circle, add a bunch of arugula in a mound in the center. Garnish each tartlet with chopped green onion stalks and sprinkle with egg yolk.

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Filled tartlets are an ideal option for a buffet table, party or holiday table. In large grocery stores you can always purchase ready-made tartlets of various shapes and sizes. And you can fill these edible plates with a wide variety of fillings: fish, meat, fruits and berries, your favorite cream, ready-made salads and pates.

website I have prepared for you 12 interesting options for fillings that your family and guests will definitely like.

Salmon and avocado filling

You will need:

100 g salmon fillet
2 avocados
50 g soft cheese
4 tbsp. l. lemon juice
dill

Preparation:

Season the avocado pulp with lemon juice and grind in a blender along with soft cheese. Place the resulting mass into tartlets. Slice the salmon into thin slices and place on top. Garnish the appetizer with washed finely chopped herbs. You can diversify the taste with a couple of olives.

With baked pumpkin and dorblu cheese

You will need:

200 ml cream
2 tbsp. l. finely ground corn flour
3 eggs
100 g Dorblu cheese
500 g pumpkin
fresh thyme
salt, pepper

Preparation:

Distribute the pumpkin pulp cut into pieces on a baking sheet, add salt and place in an oven preheated to 200 degrees. Bake until soft (about 30 minutes). Cool the finished pumpkin and grind it in a blender with the addition of salt, pepper and thyme. In a bowl, beat eggs with cream, add pumpkin puree and corn flour. Mix.

Pour the mixture into tartlets and distribute pieces of cheese on top. Bake at 180 degrees until the filling hardens.

Tuna and corn filling

You will need:

1 can canned tuna
300 g canned corn
200 g hard cheese
2 tomatoes
2 eggs
2 tbsp. l. mayonnaise
2 tbsp. l. tomato paste

Preparation:

Finely chop the boiled eggs and mix with the tuna. Grate the cheese on a coarse grater, cut the tomatoes into cubes. Mix corn, eggs with tuna, cheese, tomatoes, season with mayonnaise and salt to taste.

Grease the inside of each tartlet with tomato paste and fill with filling. Bake for 12 minutes at 180 degrees. Decorate the finished tartlets with parsley sprigs. Serve hot.

Chicken and pineapple salad

You will need:

200 g boiled chicken fillet
200 g canned pineapples
70 g hard cheese
1–2 cloves of garlic
30 g walnuts
2 eggs
mayonnaise
salt, black pepper

Preparation:

Cut the boiled chicken into pieces. Add diced canned pineapples. Grate the cheese on a coarse grater, chop the nut kernels with a knife. Add cheese, nuts and chopped eggs with garlic to the remaining ingredients. Add salt and pepper to taste, add mayonnaise and mix thoroughly. Fill the tartlets with filling and decorate with herbs.

With cheese and bacon

You will need:

ground chili pepper
1 egg
100 g raw smoked bacon
1 tomato
150 g hard cheese
green
mayonnaise

Preparation:

Dice the cheese, bacon and tomato. Beat the egg with pepper and mayonnaise and combine with the chopped ingredients.

Spread the filling and place the tartlets in the oven for 15 minutes at 180 degrees.

With melted cheese and paprika

You will need:

2 sweet peppers
2 processed cheeses (Druzhba type)
1 clove of garlic
ground paprika
mayonnaise

Preparation:

Cut the bell pepper into cubes. Grate the processed cheese on a fine grater (it is better to put it in the freezer for 10 minutes first). Thoroughly mix the cheese, pepper, crushed garlic, paprika and mayonnaise and spread the filling among the tartlets.

Stuffed with asparagus, rosemary and cheese

You will need:

4 eggs
8 asparagus stalks
70 g goat cheese
1 clove of garlic
1 sprig rosemary
2 tbsp. l. cream cheese
1 tsp. olive oil
1 tsp. butter
salt, pepper

Preparation:

Remove any rough stems from the asparagus. Heat the butter and olive oil in a frying pan, add the asparagus, salt and pepper and lightly fry. Add rosemary leaves and garlic, stir and fry a little more. Cut the fried asparagus in half: set aside the top part for decoration, and grind the bottom part in a blender with eggs and cheese. Season with salt and pepper.

Fill the tartlets with the creamy egg filling, add pieces of asparagus and sprinkle with finely chopped goat cheese. Bake the tartlets in the oven at 190 degrees for 10–12 minutes.

Cod liver filling

You will need:

4 eggs
5–10 pickled cucumbers
1 can cod liver
mayonnaise
green

Preparation:

Place the cod liver on a sieve to drain the oil and mash with a fork. Cut the cucumbers and boiled eggs into cubes. Mix with liver and fill the filling with mayonnaise. Add herbs if desired.

Crab sticks filling

You will need:

6 crab sticks
2 eggs
100 g Dutch cheese
mayonnaise
salt, pepper
green

Preparation:

Grate crab sticks and eggs or cut into cubes. Grate the cheese. Mix all the ingredients, add salt and pepper, season with mayonnaise and place in tartlets.

step by step recipe with photos

Tartlets with cheese and mussels can be a very attractive appetizer on the holiday table. You can also prepare marinated mussels in oil for them yourself - according to one of the recipes on our site. As a filling, you can use cottage cheese with fresh herbs, ricotta with mayonnaise, or hard cheese. If the appetizer is prepared in advance, long before the celebration, purchase shortbread tartlets, and if you plan to prepare and serve immediately, you can put the filling in waffles.

Ingredients

150 g hard cheese
2 tbsp. l. mayonnaise
greens to taste
salt to taste
1 garlic clove
10 tartlets
10 pcs. mussels in oil

Ingredients

1. Prepare the filling. Grate the cheese on a fine-mesh grater into a deep container or plate. If you grate the cheese on a coarse grater, it will not look the same. You can experiment with the filling: cottage cheese is just as tasty with herbs and mussels as hard cheese.

2. Chop the greens (dill is better, but you can replace it with parsley) and add to the cheese mixture. You can also use frozen greens.

3. Let's add mayonnaise: dietary, fatty, lean, etc. If you purchased garlic mayonnaise, then do not add additional garlic! Peel the garlic clove and press it onto the mayonnaise. Add a couple of pinches of salt and mix everything carefully.