Vegetarian Danish Tarteletter slash small tarts
Tarteletter means small tarts. It’s a popular food in Denmark. If I have to put this recipe under a category then I would put it under French-Danish fusion category. Let me take you through why –
Difference between French and Danish
- Tarts are very popular in France which are sweet and considered in Desert category.
- Tarteletter (small tarts) are very popular in Denmark , kids and adults loves to eat it . It is considered in main dish which is usually made with asparagus.
Since I am a vegetarian and when it comes to create recipes. I have to be careful with the ingredients that am choosing for my recipes and should be healthy.
Base of this fusion recipe is –
- Mustard sauce
These are the 5 ingredients that pull off this recipe. I have been making this for actually many years now. Initially had made the sauce to go well with a sandwich toast and serve it as a snack. This time I had been to the supermarket with my curious skylander boy and he ended up picking up the Tarteletter. He wanted to eat it for dinner and there goes my creative brain to think what could I do. I of course bought it but my brain started thinking what could be the filing for Tarteletter. This is the fun part of creating the recipes.
Decided to make the filling with white sauce and served it with some homemade salad.
This is a perfect and a quick recipe to produce and bring it along in potluck dinner parties /summer parties/ kids birthday parties and so on. Kids loves to eat it, these little cute tarts are so tempting and inviting. I wanted to dodge the traditional way of preparing it with the typical ingredient – asparagus. Thus I ended up cooking differently.
- 600 ml full fat milk
- 2 Tablespoons all purpose flour
- 1 Big block of butter
- 2 Big black cloves
- 2 Bay leaves
- ½ Sliced onion piece (slice 1 onion into 2 pieces)
- 1 Tablespoon mustard sauce
- Salt and pepper for seasoning
- Handful of chopped parsley
- 50 Gm shredded good quality cheddar cheese
- 150 Gm chopped fresh spinach - frozen defrosted will also do (frozen chopping not required)
- 75 Gm defrosted corn
- 2 Chopped garlic
- ½ Sliced onion
- Small block of Butter
- Handful of cheddar cheese – good quality
Turn the oven on 200 C
Add butter in the pan, now add flour, stir it vigorously for 1-2 minutes, when the flour starts getting cooked, takes few seconds, add milk in smaller portions, and keep stirring it vigorously.
Now add half sliced onion, bay leaves, cloves, stir it again for 1 minute and now add mustard sauce, keep stirring it, after 2 minutes add the remaining 50 ml milk, stir it again to make it into a thick sauce, when the raw smell of the sauce start disappearing, add seasoning, taste if required add more seasoning, add parsley and cheddar cheese. Keep it aside.
Add butter in a pan, garlic, onion.
When onion and garlic starts getting cooked, add spinach, corn. Cook it for 2-3 minutes.
Keep it aside, wait to put salt.
Before adding the white sauce, remove cloves, bayleaves, onion.
Now mix both the prepared filing and the sauce. Taste the seasoning, if required adds more salt and pepper. Sprinkle handful of cheddar cheese on top.
Now fill the small tarts with sauce and put it in the oven for 10-15 minutes. If prefer more brown edges, can also keep for another 5 minutes more.
I like to keep some remaining sauce to eat with the tarts.
If hosting a party, the sauce could be made a night before and could be kept in the refrigerator.
Could be a great recipe for picnic menu.
Great for kids lunch box
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