Today we made an appetizer a little different than usual, we have seen it some time ago and we have tried to customize it following our own taste.
We didn't use cream as in the original recipe: we have also flavored the ricotta with lemon to make it fresher and lighter in flavor.
Ingredients for 6 mini tartlets
1 roll of puff pastry
130 g of ricotta cheese
The grated zest of an organic lemon
5 tablespoons of grated Parmesan cheese
Salt and pepper
12 mussels (count a couple of quiches)
150 g of clams
1 clove of garlic
Chili pepper as taste
A little white wine to blend
Extra virgin olive oil
Preheat the oven to 180 ° C
Fry the garlic lightly with chills in a non stick pan, add the mussels and clams, a handful of parsley and cover to open the seafood. When they are opened, blend with the white wine and let it evaporate. Switch off.
Break the eggs into a bowl, add the ricotta, parmesan, lemon zest, salt and pepper and mix well with a whisk.
Open the puff pastry, with a pastry cutter cut out some circles. Calculate that they must be larger than the shape you will insert in. You can use the molds for muffins or to make tartlets. The size of the pastry rings is about 10-12 cm.
Prick the discs and place them in your mold with parchment paper. Fill with the ricotta mixture distributing it in the 6 puff pastry containers. Bake for about 20 minutes, when you see that the egg is cooked and the pastry is colored they are ready.
These tartlets are perfect at room temperature so the advice is to wait for them to cool a little and then distribute over the mussels and clams that you have meanwhile heated.
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