Savory flower tartlets - kid friendly recipe
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The savory flower tartlets are so beautiful that children won’t even notice the vegetables: pink pastry petals, colored with beets, with a delicious center of carrots and parmesan cheese… delicious and nutritious at the same time! Find this and many more recipes with pictures on the English version of the Giallozafferano App (or Android
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We’ll use carrots for the centre of our flowers: cut them into thin slices. Then take a baking tray, line with parchment paper and arrange the carrots on it without overlapping. Season with salt, oil and rosemary. Bake in a preheated static oven at 390°F (200°C) for 15 minutes. The petals of the flowers are made of pink shortcrust pastry, coloured with beets, which is sold vacuum packed in the vegetable section of most supermarkets, it’s pre-cooked. Add the ice cold water and process. You can strain the mixture to remove any solids and make it extra smooth, just press it down with a silicone spatula or spoon. Combine the flour and the butter, cold from the fridge: use a food processor with a metal blade and process until the butter is sand-like, which makes it easier to incorporate into the dough. A pinch of salt and knead. Rub your hands with a little flour to remove the excess dough and knead until smooth on a work surface. Work as quickly as possible, to avoid melting the butter. Once the colour is evenly blended, pat the dough flat, wrap in cling film and place in the fridge to cool for at least half an hour.
The carrots are baked, so blend with the stick blender adding some grated cheese and a pinch of salt; let them cool first. I’m using carrots, but you can do the same with pumpkin or you can change the colour and use peas or spinach for green. If the mixture is too dry, add a little water, then transfer to a pastry bag. Remove the dough from the fridge. Take a mini cupcake pan and brush with butter, softened butter. Now roll out the dough, it’s hardened as you can see: dust the work surface with flour, not too much. This makes the dough pliable enough to roll out. Roll it out to a thickness of ⅟₁₀ inch (3 mm). I’m using a flower shaped cookie cutter with 5 petals, about 4 inches (10 cm) in diameter. Re-roll the scraps and cut out more shapes, it should make 12 flowers total.
I’ll show you how to press the flowers into the cupcake pan: if the dough gets too soft, place the pan in the fridge for at least 30 minutes before baking, so that the flowers hold their shape. Pipe the carrot mixture into each indentation. They’re so cute, look at the colours! Bake in a preheated oven at 350°F (180°C) for 20-25 minutes. And while they are baking, let’s see together all the ingredients needed for this recipe!
Ingredients
for 12 tartlets
For the shortcrust pastry
- ½ cup (100 g) of butter
- 1 ½ cups (200 g) of all-purpose flour
- 2 oz (60 g) of boiled beetroot
- 2 tbsp (30 ml) of ice cold water
For filling
- 14 oz (400 g) of carrots
- 2 sprigs of rosemary
- 6 tbsp (30 g) of grated cheese
- a little extra virgin olive oil
- 1 pinch of salt
The savory flower tartlets are so beautiful that children won’t even notice the vegetables: pink pastry petals, colored with beets, with a delicious center of carrots and parmesan cheese… delicious and nutritious at the same time! Find this and many more recipes with pictures on the English version of the Giallozafferano App (or Android
***
We’ll use carrots for the centre of our flowers: cut them into thin slices. Then take a baking tray, line with parchment paper and arrange the carrots on it without overlapping. Season with salt, oil and rosemary. Bake in a preheated static oven at 390°F (200°C) for 15 minutes. The petals of the flowers are made of pink shortcrust pastry, coloured with beets, which is sold vacuum packed in the vegetable section of most supermarkets, it’s pre-cooked. Add the ice cold water and process. You can strain the mixture to remove any solids and make it extra smooth, just press it down with a silicone spatula or spoon. Combine the flour and the butter, cold from the fridge: use a food processor with a metal blade and process until the butter is sand-like, which makes it easier to incorporate into the dough. A pinch of salt and knead. Rub your hands with a little flour to remove the excess dough and knead until smooth on a work surface. Work as quickly as possible, to avoid melting the butter. Once the colour is evenly blended, pat the dough flat, wrap in cling film and place in the fridge to cool for at least half an hour.
The carrots are baked, so blend with the stick blender adding some grated cheese and a pinch of salt; let them cool first. I’m using carrots, but you can do the same with pumpkin or you can change the colour and use peas or spinach for green. If the mixture is too dry, add a little water, then transfer to a pastry bag. Remove the dough from the fridge. Take a mini cupcake pan and brush with butter, softened butter. Now roll out the dough, it’s hardened as you can see: dust the work surface with flour, not too much. This makes the dough pliable enough to roll out. Roll it out to a thickness of ⅟₁₀ inch (3 mm). I’m using a flower shaped cookie cutter with 5 petals, about 4 inches (10 cm) in diameter. Re-roll the scraps and cut out more shapes, it should make 12 flowers total.
I’ll show you how to press the flowers into the cupcake pan: if the dough gets too soft, place the pan in the fridge for at least 30 minutes before baking, so that the flowers hold their shape. Pipe the carrot mixture into each indentation. They’re so cute, look at the colours! Bake in a preheated oven at 350°F (180°C) for 20-25 minutes. And while they are baking, let’s see together all the ingredients needed for this recipe!
Ingredients
for 12 tartlets
For the shortcrust pastry
- ½ cup (100 g) of butter
- 1 ½ cups (200 g) of all-purpose flour
- 2 oz (60 g) of boiled beetroot
- 2 tbsp (30 ml) of ice cold water
For filling
- 14 oz (400 g) of carrots
- 2 sprigs of rosemary
- 6 tbsp (30 g) of grated cheese
- a little extra virgin olive oil
- 1 pinch of salt
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