Lenten Mini-Tarts

Another fasting recipe, and finally, I managed to make time to write about it! Although I have plenty of fasting dishes at my disposal, I confess that I'm not particularly fond of them. Vegetarian or fasting cooking can be quite a challenge, especially when it comes to offering an authentic taste without falling into the trap of repetitive recipes. However, today I discovered a dough that is so simple and versatile that it deserves to be included in any cook's repertoire.

To prepare this dough, you will need basic ingredients: 100 ml of borscht (or, in its absence, tomato juice or wine), 80 ml of oil, 1/2 teaspoon of salt, flour (approximately 300-350 g), and 1-2 tablespoons of cornmeal. Start by combining the borscht, oil, and salt in a large bowl, mixing them well to emulsify. Then, gradually add the flour, stirring with a wooden spoon until the dough becomes homogeneous. If you want the tarts to be crispy, it is preferable to add a few tablespoons of coarse cornmeal, which will contribute to the desired texture.

Once you have obtained a consistent dough, sprinkle a little flour on the work surface and start kneading gently. There is no need to exert too much effort; just make sure the dough becomes elastic. Place it in plastic wrap and let it rest in the fridge for about 30 minutes, during which time you can preheat the oven.

Remove the dough from the fridge, shape it into a roll, and cut it into slices. Using the palm of your hand, flatten each slice to obtain the desired size. If you are using large tart molds, a rolling pin will be very helpful. As you shape the tarts, put them back in the fridge to cool again. This step is essential to prevent the dough from puffing up during baking, so don’t skip it!

After the tarts have been refrigerated, remove them, prick them lightly with a fork, and bake them in the preheated oven for 10-15 minutes. You will notice that the borscht tarts become more bronzed than those with wine, while the ones with tomato juice take on a vibrant hue.

These tarts can be stored for a long time in a box or paper bag, making them ideal for preparing in advance. Additionally, they are perfect for being filled with various combinations, depending on everyone’s preferences. Personally, I experimented with a bechamel sauce made from coconut milk, thus managing to avoid cow's milk, and I used olives and capers to replace anchovies.

Before serving them, I recommend putting them briefly under the oven grill; this step will add a crispy touch and enhance the flavor. Finally, don’t forget that each recipe can be adapted to your tastes. So, let’s fast with joy and creativity!

 Ingredients: 100 ml white wine (tomato juice or borscht) 80 ml olive oil 300-350 g flour 2 tablespoons cornmeal 1/2 teaspoon salt

 Tags:  tomatoes borscht flour oil cream wine olives lactose-free recipes vegetarian recipes tart recipes for children