An aperitif with friends is always an extremely pleasant convivial moment, one of those appointments during which chit-chatting must be enlivened by good wine but also good food such as Teff tartlets.
Chips, peanuts are always available but, let’s be honest, they are not the right solution. That’s why you need a few extra ideas to make a special and appetising aperitif to share also with the little ones. That’s right, because they can be an interesting and tasty way to get children to eat the much ‘dreaded’ vegetables (such as Vegetable and tuna flan).
Therefore, we propose our recipe for preparing tasty and colourful Teff tartlets with Squacquerone cheese and vegetables.
Teff tartlets with Squacquerone cheese and vegetables
44.29g carbohydrates per 100g of baked brisè pastry
Ingredients for the brisè pastry
- 80g teff flour*
- 75g water
- 55g wholemeal rice flour*
- 45g buckwheat flour*
- 45g almond flour*
- 45g butter
- 1 tablespoon milk
- 1 pinch of salt
Ingredients for the filling
- 150g Squacquerone cheese
- 1 carrot
- 1 courgette
- 1 leek
- 1 piece of cabbage
- extra virgin olive oil, salt and pepper to taste
**Ingredients specific for celiacs
*Ingredients whose labels must read “gluten-free” (or, in Italy, present on Prontuario AIC)
- Start by preparing the dough for the tartlets. Blend the butter with the milk, using a food processor, until soft; add the three types of flour to the freshly processed butter, add salt to taste and knead until smooth. Then wrap the dough in cling film and let it rest in the refrigerator for about 1 hour.
- Line tartlet moulds with the brisè pastry and bake at 180°C for 10-15 minutes. Remove from the oven and leave to cool.
- And now the filling. Julienne the carrot and courgette, finely slice the leek and thinly slice the cabbage. Put a little oil in a non-stick frying pan and sauté the vegetables with a pinch of salt and pepper until slightly soft.
The filling of the teff tartlets
- Just before serving the tartlets, assemble them by placing a teaspoon of Squacquerone cheese on the bottom of each tartlet and then cover it with the warm vegetables.
Version with gluten of Teff tartlets with Squacquerone cheese and vegetables
The recipe contains only naturally gluten-free ingredients, so no adaptation is necessary for its version with gluten.