Savory Shortcrust Tartlets

Ingredients

• 200 g Flour
• Salt
• 1 tsp lemon zest
• 1 egg
• 140 g butter
• flour (for the work surface)
• butter (for the molds)
• 150 g goat fresh cheese
• 1 tbsp whipping cream
• pepper (ground)
• Lemon juice
• 60 g pineapple
• 3 tbsp thyme honey
• cress (optional; for garnish)
• 80 g smoked salmon (sliced)
• 120 g plain cream cheese
• 5 green seedless grapes

Instructions

1. 1.

   For the shortcrust, mix flour with a pinch of salt and lemon zest, sift onto the work surface, press a well in the center, crack the egg into it and scatter butter pieces around the well. Quickly knead by hand into a smooth dough, shape into a ball and wrap in cling film; chill for 30 minutes.

2. 2.

   Preheat the oven to 180°C (350°F) with top and bottom heat.

3. 3.

   Roll out the dough on a floured surface to 0.3 cm thickness, cut small circles (~5 cm diameter), line mini muffin tins or small tartlet molds and form a slight rim. Bake in the preheated oven for about 10 minutes. Remove, cool, release from the molds and let set completely on a cooling rack.

4. 4.

   For the goat cheese cream, whisk goat cheese with cream until smooth, season with salt, pepper and lemon juice. Dice pineapple into small cubes and mix with a splash of lemon juice. Pipe half of the shortcrust shells with the goat cheese mixture, drizzle thyme honey and garnish with pineapple and cress.

5. 5.

   For the salmon cream, dice salmon and blend with cream cheese in a blender until fine; season with salt, pepper and a squeeze of lemon juice. Pipe the remaining shells with this mixture using a small round tip, wash and halve grapes to top the tartlets. Arrange on a plate and serve.