Mediterranean mini-tarts

Mini Mediterranean Tarts

I have made these mini tarts several times, especially when I have little time or need something to put on the table without any hassle. The recipe is taken from an old baking magazine, but I adapted it after seeing that it works well with whatever I find in the fridge. The pastry dough I use does not require thawing, so it can be worked with directly, which shortens the entire process.

Quick Info

Total time: 35 minutes
Preparation time: 15 minutes
Baking time: 20 minutes
Servings: 4 mini tarts
Difficulty: Easy
Recipe type: Snack, quick dinner, brunch

Ingredients

1 package of pastry sheets (275 g, usually from Lidl or any fresh puff pastry)

Fish filling:
- 1/2 smoked mackerel
- 1 tomato
- 1 tablespoon olive oil
- a few sprigs of fresh rosemary
- salt, pepper
- a few black olives

Cheese filling:
- 2 tablespoons pesto
- 1 tomato
- 2 slices of goat cheese (firm)
- 1 tablespoon olive oil
- a few black olives

For brushing:
- 1 egg yolk

Preparation method

1. Unroll the pastry sheet and place it directly on the work surface. No flour or anything extra is needed.
2. Cut the dough into four equal rectangles using a pizza cutter or a serrated knife. Other options work too, but this way the edges look nicer.
3. Transfer the four pieces of dough to the large baking tray, over a sheet of parchment paper.
4. With the tip of a thin knife, trace a border around each rectangle, about 5 mm from the edge, without cutting through the dough. This step helps form a higher edge when baking.
5. For two mini tarts, prepare the fish filling. Slice the tomato thinly and flake the smoked mackerel. Place tomato slices on each piece of dough, sprinkle with salt and pepper, then add the fish pieces and rosemary sprigs. Finally, add a few olives and drizzle with olive oil.
6. For the other two mini tarts, place a tablespoon of pesto in the center of each piece of dough and spread it. On top, add tomato slices, crumbled goat cheese, and olives, finishing with a drizzle of olive oil.
7. Brush the edges of each mini tart with egg yolk, using a brush or even your finger if you don't have anything else handy.
8. Place the tray in the preheated oven at 180 degrees Celsius. Bake for about 20 minutes or until the dough turns golden and the edges puff up nicely.
9. Remove the tray and let the mini tarts cool for a few minutes before transferring them to a platter.

Why I make this recipe often

I love making mini tarts because you don't need many ingredients and you can adapt the filling based on what you have at home. The ready-made dough shortens preparation time, and the baking time is short. They are suitable for both lunch and a more substantial snack, especially when someone is visiting. They remain visually appealing even if you don't invest much time in arranging them.

Tips and variations

Tips

- Don’t press too hard when tracing the border. It’s enough to mark it lightly for it to rise during baking.
- Use parchment paper; otherwise, the dough tends to stick.
- If the dough sits too long at room temperature, it becomes harder to work with; it’s better to keep it cold.

Substitutions

- The smoked mackerel can be replaced with anchovies, as in the original recipe from the magazine, or with another type of smoked fish.
- For a fish-free version, use sliced mushrooms or sautéed zucchini.
- Goat cheese can be substituted with feta cheese if you can’t find the firm type.

Variations

- You can use olive paste or even tapenade instead of pesto for the cheese filling.
- If you want something spicier, add a bit of garlic or chili flakes to the filling.
- You can combine ingredients as you prefer: cheese with fish or just vegetables.

Serving ideas

- Serve them warm or at room temperature.
- They pair well with a green salad.
- They can also be a breakfast item, especially if leftover from the previous day.

Frequently asked questions

1. Can I use frozen pastry dough?
Yes, but you need to let it thaw completely before using it; otherwise, it will tear when you roll it out.

2. If I don’t have fresh rosemary, what can I use?
You can use dried rosemary, but less of it, or omit it completely. Other fresh herbs like oregano or thyme work as well.

3. Can the mini tarts be made in advance?
They can be prepared in advance and baked as needed, but they are best consumed fresh to remain crispy.

4. Can I omit the egg yolk for brushing?
Yes, but the edges won’t have the same glossy color. If you don’t have an egg, you can brush with a little milk.

5. How thin should I roll the dough?
Use the thickness it comes in the package; there’s no need to roll it any thinner.

Nutritional values

Estimate for one mini tart (1/4 of the recipe), with mixed filling:
Calories: approximately 250-300 kcal
Protein: 7-10 g
Fat: 15-20 g
Carbohydrates: 20-25 g
Values may vary depending on the type of cheese, amount of oil, and type of fish used. These are just estimates and cannot be considered exact.

Storage and reheating

Mini tarts are best fresh, but they can be stored in the fridge, in a closed container, for up to 2 days. When reheating, place them in the oven for a few minutes at 160 degrees; the microwave will make them soggy, so I don’t recommend that option. If leftovers remain, you can eat them cold, but the dough won’t be as crispy.

 Ingredients: 1 package of puff pastry sheets of 275g from Lidl or puff pastry for filling with fish: 1/2 smoked mackerel (from Lidl) 1 tomato 1 tablespoon olive oil a few fresh rosemary leaves a pinch of salt and pepper a few olives for filling with cheese: 2 tablespoons of pesto sauce 1 tomato 2 slices of hard goat cheese 1 tablespoon olive oil a few olives for brushing: 1 egg yolk

 Tags:  fish pie cheese tart