Tartlets with mushrooms and mussels are a good snack for any buffet table. An excellent replacement for canapés, it is just as convenient to eat, but it looks even more interesting. The dough for tartlets is easy to prepare, but mussels go well with mushrooms and dill-soy sauce.
It is necessary
- For the test:
- - 100 g of wheat and corn flour;
- - 70 ml of warm water;
- - 2 tbsp. tablespoons of olive oil;
- - 1/4 teaspoon dry yeast.
- For filling:
- - 100 g of mussels;
- - 5 mushrooms;
- - 1 onion, 1 carrot;
- - olive oil, salt, dill, soy sauce, lemon.
Instructions
Step 1
From corn and wheat flour, knead the dough with the addition of salt, olive oil, warm and water and dry yeast. Leave the dough for 40 minutes, then roll it out thinly, cut into 10x10 cm squares.
Step 2
Turn the metal molds upside down, place the dough squares on top of them, lightly pressing them against the bottom and forming the walls. Put in the oven for 20 minutes, bake at 160 degrees. Remove the tins from the oven, cool the dough slightly, carefully remove the baked tartlets.
Step 3
First, boil the mussels for 2 minutes, then fry in a little oil. Finely chop the mushrooms with peeled carrots and onions, simmer in olive oil. You can season with ground pepper.
Step 4
Rinse fresh dill, chop finely, mix with soy sauce.
Step 5
Fill ready-made tartlets with mushroom filling, put mussels on top, pour dill sauce. Additionally, garnish the mushroom and mussel tartlets with lemon wedges.
