Today’s savory recipe for an appetizer: savory tartlet with zucchini and mortadella.
A perfect appetizer for festive days like Christmas or Easter, a base of savory shortcrust pastry with parmesan without butter, with diced zucchini and a mousse of mortadella, all garnished with crumbled walnuts.
The savory tartlet with zucchini and mortadella is a single portion to serve as an appetizer but can also be made as finger food by making smaller portions, you can prepare tartlets with the shortcrust pastry or with puff pastry and then fill them.
This savory shortcrust pastry with parmesan is without butter and therefore slightly more crumbly, I used pepper to flavor it but you can also replace it with dried and chopped herbs or spices, in my opinion, the pepper was perfect in this case.
After the tartlets, you can serve your guests some pumpkin gnocchi, very easy to make and season as you like, or a creamy and timeless carbonara and to conclude a timeless tiramisu and many delicious cookies.
Let’s see together, step by step, how to make this recipe.
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- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 4 tartlets
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for 4 savory tartlets
Below you will find the links of the ingredients used
- 3 1/4 cups all-purpose flour
- 2 eggs (medium)
- 8 1/2 tbsp olive oil
- 3/4 cup grated parmesan cheese
- 1 tsp fine salt
- 1 pinch pepper
- 1 zucchini (large)
- as needed olive oil
- 5 1/4 oz mortadella
- 2 1/8 oz robiola cheese
- 1 tbsp grated parmesan cheese
- 1/2 tbsp cooking cream
- 2 3/4 tbsp milk
- as needed fine salt
- as needed pepper
- 2 walnuts
Tools
Below you will find the links of some tools used to make the recipe
- 1 Scale
- 1 Bowl
- 1 Worktop
- 4 Molds
- 1 Pan
- 1 Knife
- 1 Mixer
- 1 Piping bag
Let’s start!
In a bowl or on a work surface, place the flour, grated parmesan, salt, and pepper and mix quickly, then add the egg and olive oil and knead until you have a dough ball. If it turns out to be hard, add a little lukewarm water and knead. Wrap the savory shortcrust pastry in plastic wrap and let it rest for about twenty minutes.
Roll out the shortcrust pastry to a thickness of about 1/8 inch and line our tartlet molds, slightly prick with a fork, and bake in a preheated oven at 350°F for 20/25 minutes. You can also bake them in an air fryer at 350°F for about 15 minutes until they are golden brown.
While the shortcrust pastry shell of our savory tartlet is baking, let’s take care of the zucchini. Wash and dry a large zucchini or two small ones, slice it, then cut into strips and obtain small cubes. In a pan, pour a drizzle of oil, heat slightly, then add the zucchini, season with salt and let cook without softening too much. When they are cooked, it will take about 4-5 minutes, remove them from the pan and place them on a sheet of absorbent paper to drain excess oil.
In the mixer bowl, put the pieces of mortadella, robiola, grated parmesan, liquid cream, milk, salt, and a pinch of pepper, turn it on and blend everything until you get a cream. When ready, put it in a piping bag.
Take the cooled tartlet base, place the diced zucchini covering the surface of the tartlet, then make dollops of mortadella mousse with the piping bag without overdoing the quantity.
Una Riccia suggests
I suggest preparing all the parts and assembling the tartlets when you need them to prevent the base from softening and not being crunchy anymore.
FAQ (Questions and Answers)
How can I replace the mortadella mousse if I’m vegetarian?
If you’re vegetarian, you can replace the mortadella mousse with a ricotta and robiola cream. If you don’t eat only meat, you can replace it with tuna.
