Savoury tartlets are such an easy way to prepare finger food and make the most of little bits and pieces left over from other meals. I love mixing and matching different fillings and serving them in individual bites, whether for casual snacking or when having friends over. The crisp shell gives great texture and gives you total freedom to play with whatever you have in the fridge.
To keep them at their best, the trick is to avoid overly wet fillings and not to overfill the cases. If you fancy filling them with potato salad (ensaladilla), for instance, assemble them right before serving. That way you get all the flavours you want without the tartlet bases losing their lovely crunch.
To round out your appetizer table, give this Tuna and egg empanada or these Ham and cheese pizza rolls a try—both are brilliant for sharing.
You can prepare the fillings ahead and keep them chilled in airtight containers. Store the tartlet shells separately at room temperature (follow the packet instructions if shop-bought) and fill them close to serving time so they stay crisp.
It depends on the base and the filling; not every combination thaws well. If they contain mayonnaise-based salads like ensaladilla, avoid freezing them once assembled, as the texture breaks down completely.
Use tartlet cases certified gluten-free and double-check all your filling ingredients. If you're cooking for someone with coeliac disease, take care to clean utensils and surfaces to keep them free from flour or breadcrumbs.
Pizzas & savoury bakes
Pizzas & savoury bakes
Pizzas & savoury bakes
Pizzas & savoury bakes
Pizzas & savoury bakes
Pizzas & savoury bakes
Pizzas & savoury bakes
Pizzas & savoury bakes
