I made chanterelle tartlets but my boys are not fans of mushrooms. So I replaced the chanterelles with tuna and piquillo peppers.
Ingredients
Preparation
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Prepare the gluten-free dough like the one in the recipe here :
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Form a ball, wrap in plastic wrap and let 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, beat the eggs with the liquid cream. Add the grated cheese and incorporate the tuna and piquillo peppers into strips. Mix well and adjust seasoning if necessary.
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Roll out the dough and garnish: Take the dough out of the refrigerator and spread it between 2 cling films. Line tartlet molds with the dough, then prick the bottom with a fork. Pour the mixture onto the dough.
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Cooking the tartlets: Place the tartlets in the preheated oven and bake for about 25 to 30 minutes, or until the filling is golden brown and the pastry is cooked through.
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Serve: Sprinkle the tart with chopped fresh parsley before serving. These tuna and piquillo tartlets are delicious hot, warm or even cold.
