Savory Shortcrust Pastry Baskets are perfect for an appetizer or buffet dinner. We always prepare them for birthdays or occasions and fill them according to the season, sometimes with sautéed or grilled vegetables, and they are perfect.
Great to make in advance, they can be served at room temperature and remain with a crunchy shell even if prepared the day before.
I will leave you with various options to make the savory shortcrust pastry and then the filling based on ricotta and parmesan with the addition of vegetables or, as in our case, with sundried tomatoes. You will see they will be perfect.
If you like appetizers with shortcrust pastry, here are some other tasty ideas, and then we will, as always, immediately after the photo, discover how to prepare these Savory Shortcrust Pastry Baskets!!
- Difficulty: Easy
- Cost: Very cheap
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Savory Shortcrust Pastry Baskets
- 2 cups all-purpose flour
- 1 egg
- 1 egg yolk
- 1/2 cup butter
- 1 pinch salt
- 1 1/2 cups ricotta
- 3.5 oz stracchino cheese
- 1/2 cup grated parmesan cheese
- 6 sundried tomatoes in oil
- 4 anchovies in oil
- 2/3 oz olives (black and green or Taggiasca)
- 1 egg white
Tools
- 4 Molds for tartlets
- 2 Bowls
Preparation of Savory Shortcrust Pastry Baskets
In a bowlwork quickly the flour with thevery cold butter in pieces until you get a rather sandy mixture.
Add the egg and the yolk and knead with your hands, turning the mixture onto the worktop.
Set aside the leftover egg white, which will be used for the filling.
Form a ball, cover with plastic wrap, and let rest in the refrigerator for 30 minutes.
Meanwhile, as the shortcrust pastry rests in the refrigerator, work the ricotta and stracchino in a bowl, trying to soften them with the prongs of a fork.
Add the grated cheese and mix to blend, add the egg white, making sure it is well incorporated into the ricotta and cheese mixture.
Drain the sundried tomatoes from their preservation oil and chop them to mix into the ricotta.
Preheat the oven to 350°F in static mode.
Take the shortcrust pastry out of the refrigerator and, with the help of a rolling pin, roll it between 2 sheets of parchment paper into a thin sheet a couple of millimeters thick.
From the sheet, cut out as many circles as the savory shortcrust pastry baskets you intend to prepare, using a mold or a glass.
Arrange inside the molds, pressing lightly on the edges to adhere well.
Fill each basket with the prepared filling up to just below the edges, decorate with pieces of anchovies and some black and green or Taggiasca olives, and bake.
Bake on the middle rack of the oven for at least 20 minutes, checking the level of cooking and browning, as every oven is different, so it may take a few minutes more or less.
Remove from the oven, let the Savory Shortcrust Pastry Baskets rest for a few minutes before removing them from the molds, and serve warm or cold.
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How to Store Shortcrust Pastry Baskets
You can store the shortcrust pastry baskets once cooked and filled in the refrigerator, well sealed in an airtight container.
Other Recipes
If you want to see other types of recipes, you can return to HOME.
FAQ (Questions and Answers)
Can the baskets be baked empty and then filled?
Sure, they can be baked empty for 12/15 minutes and stored even inside a tin box for 3 days to then fill them as you like.
Can vegetables be added to the filling?
Yes, you can add vegetables, for example, very finely chopped peppers or grated zucchini without needing to cook them first.
