Tartlets with stuffing are an ideal dish for a buffet or a festive table. As a filling, use cheese and garlic paste with the addition of pieces of mussels, crispy cucumbers and fresh dill, serve in sand baskets.
This amount of ingredients will make 6 tartlets.
Rub the softened butter, yolk, water, sugar and salt into a homogeneous mass. Add flour, knead elastic dough.
Put the dough in the refrigerator for at least 30 minutes.
Wash the mussels (without defrosting) under running water. Boil water in a saucepan, add a little salt, stir the mussels and cook for 5-7 minutes. Then flip it into a colander.
Grate the hard cheese on a fine grater.
In a deep bowl, transfer the cheese, add finely chopped dill, crushed a small clove of garlic, a little ground pepper and salt to taste.
Also add mussels, cut into 4 pieces (leave 6 pieces for decoration), cucumber, cut into small cubes. Season with sour cream (or mayonnaise). The filling should be thick.
Divide the dough into 6 equal parts and put it in tartlets. Press the dough tightly so that it covers the bottom and sides well. To keep the tartlets in shape during baking, fill the dough molds with beans. Bake in an oven preheated to 200 degrees until golden brown. My electric oven was cooking for 25 minutes.
Remove the finished tartlets from the molds, remove the beans and leave to cool.
Fill the tartlets with stuffing, garnish with fresh dill, cucumber slices and mussels