Salad in tartlets “Meat Rhapsody”

Salads in tartlets more than once saved the hostess from unexpected guests on an accidentally forgotten holiday. There are more than enough recipes. They put salads, pates, and hot dishes into tartlets, bake them, grate cheese on top and serve with herbs, appetizers of meat, seafood, and vegetables. The main rule is fresh tartlets, finely chopped products, good salad dressing so that the dish is not lean and dry.

Meat and poultry salads in tartlets

Salad with smoked chicken

• Smoked chicken carcass
• Bulb
• Champignons – fresh or marinated 200 grams
• Pickled cucumbers 2 pcs. If the mushrooms are pickled, you don’t need to add the cucumber.
• Mayonnaise and salt
• Eggs 3pcs

Spicy salad with meat and fruits

• Boiled beef 150 grams
• Boiled beef tongue 150 grams
• Boiled chicken fillet 150 grams
• Lemon
• Pear
• Onion 1 pc.
• Fresh cucumber 2 pcs.
• Tartlets are best made from cheese
• Mayonnaise and salt

Original salad, laid out in layers

• Pomegranate 1 pc.
• Tomato 2 pcs.
• Ham 200 grams
• Chicken fillet boiled or fried 200 grams
• Eggs 4 pcs.
• Green onions – feathers 5 pcs.
• Yogurt with lemon for dressing, salt

Tartlets with rice, fish and meat

Ingredients:

• long grain rice - 100g
• salt, pepper - to taste
• saury in its own juice – 100g
• tomatoes - 1 pc.
• green onions - 1/2 bunch
• tartlets (in the shape of shells) - 12 pcs.
• chicken fillet – 100g
• head of “Ice Mountain” salad – 1/4 pcs.
• onion - 1 pc.
• ground sweet pepper - to taste.

Cooking method:

1. To prepare Tartlets with rice, fish and meat you need...
2. Boil the rice in salted water for 5 minutes and drain in a colander. Mash the saury with a fork. Tomato. Cut into cubes. Place into 6 tartlets.
3. Boil chicken meat in salted water for 10-12 minutes. Cut the meat and salad into strips, and the onion into cubes.
4. Mix the remaining rice with meat, lettuce and onion. Season with salt and pepper, place in remaining tartlets and sprinkle with pepper. Place the tartlets on plates.

Salads in seafood tartlets

Salad with shrimp and cheese

• Shrimp 400 grams
• Cheese 100 grams, preferably grated Parmesan
• Garlic 3 cloves
• Onion 1 pc.
• Red bell pepper 1 pc.
• Caviar for decoration, red or black
• Yogurt with herbs for dressing, salt

Sea cocktail salad

• Shrimp 100 grams
• Mussels 100 grams – smoked
• Salmon 200 grams – smoked
• Octopus 100 grams
• Squid 1-2 carcasses – boiled
• Olives
• Green onion, dill, garlic
• Avocado 1 pc.
• Olive oil and herbes de Provence for dressing, salt

Crab paste salad

• Crab sticks 200 grams, if you have fresh or boiled crabs, it is better to take their meat
• Tangerines 3 pcs.
• Tomatoes 4 pcs.
• Caviar – choose according to your own taste and wallet. It can be either expensive or simple store-bought canned caviar.
• Mayonnaise and lemon for dressing, salt

Place the ingredients in a blender and bring to a paste.

Puff pastry tartlets with meat

Tartlets made from puff pastry without yeast are a pleasure to prepare - quickly and easily. Even a beginner can handle this. And the dish turns out beautiful and tasty. You can use any kind of pate or a not very wet salad so that the tartlets do not have time to get wet before they are eaten.

Ingredients:

• Puff pastry without yeast – 250 grams
• Poultry meat – 200 grams
• Butter – 80 grams
• Salt and pepper to taste
• Lemon juice – approximately 1 teaspoon
• Chicken broth – 50 grams

Cooking method:

1. Dust the table with flour and place the previously thawed dough on it, roll it out a little, being careful not to break the shape.
2. And cut out circles with a glass, which should be slightly larger than the mold.
3. By the way, you can simply cut the dough into squares, as in the following recipe, and then the tartlet will have an original shape.
4. Place the circles in the molds and press them against the walls. It is better to grease the molds themselves with oil so that the dough does not stick.
5. And in order for the baskets to bake evenly, you need to fill the baskets with peas or beans.
6. Bake until done, about 25 minutes.
7. While they are baking, you need to make the pate.
8. Grind the poultry meat in a blender or meat grinder to the desired consistency. Add chicken broth, butter and lemon juice + pepper and salt. And mix everything again. Place in the refrigerator to allow the pate to thicken.
9. We take the tartlets out of the oven and remove the peas. Remove the tartlets from the molds and wait until they cool down.
10. Transfer the pate into a pastry bag and fill the cooled tartlets.

Vegetable salads in tartlets

“Spring” salad

• Radish 5 pcs.
• Red and green pepper 1 pc.
• Korean carrots 100 grams
• Quail eggs 3 pcs.
• Apple 1 pc.
• Green onions 100 grams
• Yogurt with olive oil and herbs for dressing, salt

Mushroom salad with grapes

• Seedless grapes 100 grams
• Fried champignons 100 grams
• Pickled chanterelles 100 grams
• Honey mushrooms pickled 100 grams
• Red onion 1 pc.
• Tomatoes 3 pcs.
• Grated cheese – better than neutral taste 100 grams
• Mayonnaise with lemon juice for dressing
• Salt to taste

Salad in tartlets “Meat Rhapsody”

There are dishes that are prepared in one go. And there seems to be nothing special about them - no strange sauces, no partridges with oranges, but the process itself is enjoyable, and the end result is incredibly pleasing. This is all I can safely say about the recipe for tartlets with meat salad.

If you are looking for something to fill tartlets for your holiday table, I strongly recommend that you prepare tartlets with the “Meat Rhapsody” salad. The salad in the baskets turns out to be light, piquant, lush and at the same time satisfying, you won’t notice apples in it - your men will be happy too. Another plus is that the salad does not “flow” and the salad baskets remain crumbly. Try it!

The simplest ingredients - and how well they combine, how they sound - like music! And I want to come up with a name for such a snack that matches the positive emotions that delicious dishes evoke. Therefore, meet the “Meat Rhapsody” tartlets, incredibly beautiful and appetizing, a real feast for connoisseurs of culinary masterpieces!

Ingredients:

for 20-25 tartlets:

• 300 g boiled beef or veal;
• 2 medium sized carrots;
• 2 apples;
• 1 bunch of dill and parsley (to taste);
• 4 tablespoons of sour cream;
• 3-4 tablespoons mustard.

Preparation:

Wash and boil the carrots. Cool, then peel. Grate the carrots on a coarse grater.

Wash the greens thoroughly and dry them a little. Then finely chop.

Cut the cold boiled meat very finely.

In a small bowl, combine sour cream and mustard. Stir and taste - you may want to add some salt to the dressing.

Wash and peel the apples. Remove the core. Then grate the apples on a coarse grater. We deal with apples at the very end, when the rest of the ingredients are already prepared - so that they do not have time to darken. If you still know that you will be grating the apples in advance, you can sprinkle them with lemon juice - this will prevent darkening.

Place chopped meat, vegetables and herbs in a large container - salad bowl, bowl. Don't forget about the apples and the mustard mixture.

Mix well. Add salt if necessary.

Place the filling into tartlets. The top of the tartlets can be decorated with herbs or a small amount of dressing (a mixture of sour cream and mustard. Bon appetit!

Simple and quick salads in tartlets

Salad "pate"

• Korean carrots 100 grams
• Liver, ground into pate (in a blender, grind the boiled chicken liver with salt and pepper).
• Onion 1 pc.
• Cucumber 1 pc.
• spoon of mayonnaise

Salad “simple and tasty”

• Eggs 3 pcs.
• Green onions 3 pcs.
• Parsley half a bunch
• Mayonnaise 2 spoons
• Fresh cucumber 1 pc.
• Salt and pepper to taste

Light salad

• Canned corn 5 tbsp. spoons
• Canned pineapple 3 tbsp. spoons
• Ham 200 grams
• Yogurt and herbs, salt

Canned salad

• 1 can canned tuna, preferably in its own juice, without oil
• Tomatoes 3 pcs.
• Red onion 1 pc.
• Eggs 3 pcs.
• Olive oil and herbs, black pepper and salt for dressing

In general, you can put almost any salad in tartlets. Here, for example, are tartlets with a salad of boiled beets, garlic and mayonnaise. If you're worried that the salad is so juicy that the tartlet will soften and tear, place a piece of lettuce on the bottom.

Main Ingredients

Ready-made tartlets are sold in almost every supermarket or grocery store. But it’s much more interesting to make them yourself. Small salad baskets are made from pita bread and melted cheese, as well as from unleavened, shortbread or potato dough.

Five of the fastest salad tartlet recipes:

You can fill the tartlets with a salad of seafood, meat, mushrooms, sausage or vegetables. Appetizers are decorated with red caviar, olives, lemon slices, sprigs of dill and parsley.

How to make salad tartlets

1. Boil the beets until tender. To do this, you need to wash it, put it in a saucepan with cold water, bring to a boil and reduce the heat to low. Cook the beets for about 1 hour. You can check readiness by piercing the beets with a knife (it should go in easily). Grate the boiled chilled beets on a coarse or medium grater.

2. Finely chop the garlic and add to the beets.

3. Add a little mayonnaise.

Place a small piece of lettuce on the bottom of the tartlet. Depending on how soft your tartlets are, decide whether to use lettuce. Since it is not very convenient to eat a tartlet with it, it is better not to put it in. Top with beet salad and garlic.

Beef tartlets

Ingredients:

• beef tenderloin - 240 grams
• salt and ground pepper — — To taste
• olive oil - 4 teaspoons
• puff pastry - 1 piece
• butter - 1 tbsp. spoon
• mushrooms – 240 grams
• thyme leaves - 2 teaspoons
• garlic - 1 clove
• dry white wine - 1/2 cup
• foie gras mousse – 60 grams

Cooking method:

1. Preheat the oven to 200 degrees. Season beef with salt and pepper. Heat 2 teaspoons olive oil in a skillet over medium heat. Add beef and cook until browned, about 1 minute on each side. Place the pan in the oven and bake for 8 to 9 minutes. Place beef on a platter and let stand for 10 minutes.
2. Meanwhile, on a lightly floured surface, cut out two 14x14cm squares of puff pastry. Using a knife, make a frame around each square. Place on a baking sheet and refrigerate for 15 minutes.
3. Bake for 10 minutes. Reduce oven temperature to 190 degrees and continue baking until golden brown, about 10 minutes. Meanwhile, melt butter with remaining 2 teaspoons butter in a clean skillet over medium heat. Add mushrooms, thyme, and garlic and cook until mushrooms are soft, about 8 minutes. Add wine and cook until liquid is reduced by half, about 1 minute. Place mixture in a small bowl.
4. Add the mousse to the pan and reduce the heat to low. Stir until the mousse has melted and remove from heat. Cut the beef into thin slices. Place meat on tartlets. Place the mushroom mixture on top and pour over the mousse. Serve immediately.

Recipe for tartlets with meat and mushrooms

Most often, these tartlets are prepared in the oven and served hot.

Ingredients:

• 200 g raw champignons
• 300 g beef
• 100 g mayonnaise
• 1 onion
• Salt pepper
• Tartlets
• 1 egg
• 100 g hard cheese

Cooking method:

1. Chop mushrooms and onions
2. Boil the meat until tender in salted water
3. Pass the meat through a meat grinder. Add raw mushrooms and onions, add egg and spices
4. Add some mayonnaise
5. Fill the tartlets with the mixture and place in the oven for 20 minutes.
6. Remove from oven and top with cheese
7. Place back in the oven for 7 minutes.
8. The appetizer is very juicy with a rich meaty taste.