These Savory Shortcrust Baskets with Salami and Tomatoes are perfect as appetizers, buffet snacks for a party, we have planned them for Easter but they are also great for Christmas or for a birthday.
Very simple to prepare in advance as they can be stored in a paper bag or under a glass dome still empty to be filled just before serving.
Instead of using ready-made puff pastry from the supermarket, I prepare the savory shortcrust in different ways to satisfy everyone’s tastes.
Let’s go right after the photo to find out how to prepare the savory shortcrust baskets with salami.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Making Savory Shortcrust Baskets with Salami
- 2 cups all-purpose flour
- 1 egg (medium)
- 1 egg yolk
- 2 pinches salt
- 1/2 cup sunflower seed oil
- 1 cup ricotta cheese
- 3/4 oz sun-dried tomatoes in oil (drained)
- 1 oz black olives (or Taggiasca)
- 1.8 oz salami
- as needed cherry tomatoes
- as needed mixed salad greens
Tools
- 1 Muffin Pan
- 1 Bowl
- 1 Immersion Blender
Preparation of Savory Shortcrust Baskets with Salami
To prepare the savory shortcrust baskets with salami, first prepare the savory shortcrust pastry.
Sift the flour and place it in a large bowl, add the oil and salt, and work with your fingertips until you have a rather sandy mixture.
Add the egg and egg yolk and quickly knead with your hands to form a smooth and compact ball, wrap it in plastic wrap and let it rest in the refrigerator.
In the glass of an immersion blender, blend the drained sun-dried tomatoes in oil with the pitted black olives.
Then add half of the ricotta cheese and blend for a few seconds to combine.
Incorporate the remaining ricotta cheese and mix with a spatula, taste for salt and add a little if needed.
After the resting time of the shortcrust pastry, roll it out with a rolling pin between 2 sheets of parchment paper and cut out discs slightly larger than the muffin molds.
Place the discs inside the muffin molds, pressing lightly to adhere them well.
Prick them with a fork to prevent them from puffing up during baking.
Preheat the oven to 350°F in static mode and bake the Savory Shortcrust Baskets with Salami on the middle shelf for at least 20 minutes
Once baked, remove them from the oven and let them cool slightly before filling them with the ricotta cheese.
Garnish with sliced salami and cherry tomatoes cut in half or into slices if they are too large.
Further enrich them with salad leaves of your choice.
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How to Store Savory Shortcrust Baskets with Salami
You can store them still empty for 3 days out of the fridge, the filling can be stored in the refrigerator for 1 day.
Once filled, the baskets should be stored in the refrigerator for a maximum of one day.
Other Recipes
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