Spelt tartlets with artichoke and pecorino cream are a delicious finger food, also ideal for an Easter lunch.
The artichoke cream is made more fragrant with the use of mint, and each tartlet is decorated with a small quail egg. Perfect as an appetizer or with an aperitif, but also for a buffet lunch or dinner; there will certainly be no shortage of occasions to enjoy these delicious tartlets!
If you want to start your Easter lunch with a delicious aperitif with finger food, you can also try
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 20 pieces
- Cooking methods: Stove, Oven
- Cuisine: Italian
- Seasonality: Spring, Easter
- Energy 67.37 (Kcal)
- Carbohydrates 6.24 (g) of which sugars 0.24 (g)
- Proteins 2.95 (g)
- Fat 3.55 (g) of which saturated 0.85 (g)of which unsaturated 0.58 (g)
- Fibers 1.07 (g)
- Sodium 281.15 (mg)
Indicative values for a portion of 35 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Spelt Tartlets with Artichoke and Pecorino Cream
- 1 cup spelt flour
- 1/2 teaspoon instant yeast for savory preparations
- 2 artichokes
- 1 potato
- 1 oz Sicilian pecorino cheese
- 1 clove garlic
- 3 sprigs mint
- 4 tablespoons extra virgin olive oil
- to taste salt
- 20 quail eggs
Tools
- 1 Food Mill
- 1 Mold silicone tartlet mold
- 1 Rolling Pin
Preparation of Spelt Tartlets with Artichoke and Pecorino Cream
To prepare the spelt tartlets with artichoke and pecorino cream, first make the dough for the tartlets.
Place the flour in a mound on the work surface, make a well in the center, and pour in 50 ml (about 3.5 tablespoons) of water, 2 tablespoons of extra virgin olive oil, the yeast, and a pinch of salt. Knead until you obtain a smooth and firm dough, which you will cover with an overturned bowl and let rest for at least 30 minutes.
Meanwhile, clean the artichokes, cut them into wedges, and soak them in acidulated water with lemon juice. Wash the potato and boil it with the skin on until it is soft.
In a pan, heat the other 2 tablespoons of extra virgin olive oil with the garlic clove and cook the artichokes for about twenty minutes (they should be very soft). When the artichokes are cooked, remove the garlic and pass them through a food mill to obtain a cream. Peel the boiled potato and pass it through the food mill, adding it to the artichoke cream. Adjust the salt and add the grated pecorino cheese and chopped mint, setting aside 20 leaves for decoration.
On the floured work surface, roll out the dough with the help of a rolling pin into a sheet 1/8 inch thick. Use a pastry cutter or a glass of the right size to cut out discs the size of the mold and line each cavity to form tartlets.
Fill each tartlet with a bit of artichoke and pecorino cream without overfilling them, then bake at 392°F for 10 minutes.
After this time, take out the tartlets and carefully crack a quail egg on each one using scissors. Put them back in the oven for another 7-8 minutes, until the eggs are cooked.
Remove the tartlets with artichoke and pecorino cream from the oven and serve them warm or cold, decorating each with a mint leaf.
