20.11.12

Celebrating Life, Learned Traditions & Tarteletas Saladas

Savory Tarts Simple and elegant entree dough Recipe Sweet Potato Filling
 Petite Savory Tarts ~ Tarteletas Saladas

As December approaches, and there's almost a couple of weeks left to start the countdown for a new year -- November is always a month that evokes memories of my Grandmother, her birthday, Argentina and it summery and humid weather and the celebration of learned new traditions while living overseas.

A time of reflection,where the past and the present merge to create new moments.Now that my Grandmother is not around anymore, I wish I could tell her how much I've been learning all these years! And how much her love and passion for food and cooking  have influenced many of my decisions. Today I'm celebrating life, family and traditions with 'tarteletas saladas' {tarteletas are very popular in my home country, particularly during holiday season} I hope everyone is having a wonderful and colorful week! And for those of you who celebrate Thanksgiving Day I wish you and your family a Happy Thanksgiving Day!  

P.S: You're more than welcome to take this quote and use it!

Give Thanks Quote al dente gourmet blog Giving Thanks Be grateful

Tarteletas Saladas Argentina Savory Tarts Holiday Food Entree Appetizer

Petite Savory Tarts 
{Ricotta+Blue Cheese+Mayonnaise+Roasted Sweet Potatoes+Walnuts+Herbs}
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Makes 24 petite tarts  
 
These tarts can be assembled several hours before serving, just keep the in the fridge, just add fresh hers before serving. Unfilled shells can always be made and baked in advance and be frozen. When ready to use simply place them in the oven for a few minutes.


Tart Dough / Base
 
180 g / 6.4 oz / 3 C. All purpose Flour / Plain Flour
1/2 tsp. Salt
100 g / 3.5 oz Unsalted butter{at room temperature}
1/4 C. Iced Cold water

Preparation
Lightly flour a mini-muffin tray and set aside. In a medium bowl add flour and salt. Mix well. Add butter and make a crumble by rubbing with fingertips until mixture resemble to breadcrumbs. Add water little by little and form the dough {this dough does not need much kneading, just until the dough forms}-- Now roll out the dough onto a floured surfaced {about 1/2 cm thick}  Using a round cookie cutter, cut dough into {24} circles.Press dough circles into prepared mini-muffin tray and puncture each of them with a fork. Place in the refrigerator for about 20-25 minutes. When ready place in preheated {180C / 356F} oven and bake for 15- 18 minutes.

Roasted Sweet Potatoes+Ricotta+Blue Cheese+Mayonnaise {Filling}

2 Medium Yams/ Sweet Potatoes 
Salt, to taste
Olive oil
250 g./ 8.8 oz Ricotta
100 g./ 3.5 Creamy Blue cheese,crumbled
mayonnaise to taste {I used about 1/2 cup}

Preparation:
Peel the potatoes, and cut into little cubes. Place them en a roasting tray, add little bit of oil and salt. Roast for about 15-20 minutes {preheated oven 200C/400F}-Set aside.

In a medium bowl add ricotta,blue cheese and mayonnaise and mix all ingredients until everything becomes soft and creamy.

Assembling Tarts +Walnuts and Herbs 
 
Walnuts, chopped
Herbs, Any herb you like {I used micro-herbs}  

Now, fill each tart with ricotta and blue cheese creamy filling {about a tsp. each}, add diced roasted potatoes on top, chopped walnuts and fresh herbs. Served before the meal as an appetizer or entree.


Recipes healthy Vegetarian Entree Appetizer Delicious Vegetarian Entree



15 comments:

Rosa's Yummy Yums said...

So true! A great quote.

Your savory tarts look so pretty and I love that tasty filling!

Happy Thanksgiving!

Cheers,

Rosa

ALITA: said...

no soy muy amante de las batatas, pero estas tarteletas me dan ganas de probarlas, tus fotos excelentes :)
buena semana Aldy

Martina said...

These look adorable Aldy - so festive and pretty! I think of my grandmother often as well. She was an artist, and i shared so much with her. Have a lovely day!

The Red Apron said...

Aldy, the photos are just fabulous!!!
and this looks delicious.

SavoringTime in the Kitchen said...

I was so amazing that I was reading your post when your comment to me came into my mailbox :)

Delightful little savory bites, Aldy - love them!

I also love your thoughts on your grandmother and the quote - so perfect and yes, so much to be thankful for, Dear. We will hold those we have lost in our hearts this season.

Aldy @ Al Dente Gourmet said...

@ Alita, Gracias para vos tambien :)

Aldy @ Al Dente Gourmet said...

@ Susan, We're connected :)Thank you very much :)

Castles Crowns and Cottages said...

Sweet Aldy! I miss you all so much in Blogland! It has been two days that I have been stuck down in my basement workshop trying to furiously finish an order! This is a delicious post that would be a gorgeous addition to my Thanksgiving menu! I have marinated my turkey and I am looking forward to left overs!

Thank you so much for coming to visit. I wish you a wonderful weekend! Anita

Angie's Recipes said...

These little savoury tarts look fabulous!
Happy Thanksgiving!

Rosita Vargas said...

Estupenda receta me gusta sus ingredientes y colorido además de un lindo recuerdo,abrazos y abrazos.

Prieta said...

Yum, Aldy, this looks good! I celebrate Thanksgiving and I might take this idea to serve before dinner. Thanks for stopping by my blog and left a comment, I really like to see your comments. Have a great Thanksgiving!

Aldy @ Al Dente Gourmet said...

@ Prieta, Thank you :) I love your comments too :)

foodtravelandwine said...

Que recuerdos el de las abuelas....mi Nonna me introdujo en la cocina.....y tus tartaletas....perfectas!!.........Abrazotes, Marcela

Helena / Rico sin Azúcar said...

Aldy, ¿sabes que me acabo de dar cuenta ahora de que eres de origen argentino?? ya me parecía que tu español era muy bueno, jajaja!
Estas tartaletas son una preciosidad y el relleno muy original (me encanta cómo encajan las nueces con el queso y la mahonesa)

Muchos besos

Aldy @ Al Dente Gourmet said...

@ Helena, En serio! :) :)jajaja! Que bueno que te gustaron las tarteletas!

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