Summer artichoke tartlet
Delight your guests right from the start with these tasty Spring tarts: all you have to do is buy a shortcrust pastry and our Émiétté de maquereau au cœur d'Argoat, and top them off with a few raw vegetables! Fresh and delicious!
6
people
10 min
preparation time
15 min
cooking time
All ingredients
2 tins of la belle-iloise Au cœur d’Argoat flaked mackerel with artichoke hearts
1 shortcrust pastry
12 cherry tomatoes
12 radishes
1 floret fresh cauliflower (approx. 100 g)
1 small courgette
1 handful mesclun salad
A quintessential recipe from Brittany that combines artichoke, buckwheat and organic seaweed
€11.85
€11.85
Let's get started
Total time
25 min
Preparation
10 min
Cooking
15 min
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Step 1Line 6 tartlet moulds with the shortcrust pastry and prick the bottoms
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Step 2Bake at 200°C for 15 to 20 min
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Step 3Use a vegetable peeler to cut thin strips of courgette
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Step 4When the tartlet shells are cooked and have cooled, evenly distribute 2.5 tins of the flaked mackerel
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Step 5Decorate with: small rolls of courgette, thin slices of radish, tomato halves and little cauliflower florets
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Step 6Top with the remaining half tin of flaked mackerel
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Step 7
Tips
You can also make this recipe using our other flaked fish mixtures.
Other ideas
to capsize your taste buds
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