I made chanterelle tarts, but my boys aren't fans of mushrooms. So I replaced the chanterelles with tuna and piquillo peppers.
Ingredients
Preparation
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Prepare the gluten-free dough as per the recipe here :
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Form into a ball, wrap in plastic wrap and let it rest in the refrigerator for 30 minutes.
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Preheat the oven: Preheat your oven to 180°C (350°F).
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Prepare the filling: In a bowl, whisk the eggs with the cream. Add the grated cheese and stir in the tuna and piquillo peppers. Mix well and adjust the seasoning if necessary.
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Roll out the dough and fill: Remove the dough from the refrigerator and roll it out between two sheets of cling film. Line tartlet tins with the dough, then prick the base with a fork. Pour the filling over the dough.
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Baking the tarts: Place the tarts in the preheated oven and bake for approximately 25 to 30 minutes, or until the filling is golden brown and the pastry is cooked through.
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To serve: Sprinkle the tart with chopped fresh parsley before serving. These tuna and piquillo pepper tarts are delicious hot, warm, or even cold.
