Today we suggest giving a twist to the classic fish pies by making hake tartlets, perfect to serve as a snack or a warm appetizer before dinner. For the tartlet base, we used the classic pâte brisée, also known as shortcrust pastry, which is known for its wonderfully crisp texture. Due to the proportion of butter in this type of dough, it results in a delicate and soft flavor. However, it must always be made...
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Place the butter at room temperature in a bowl and work it with a wooden spoon until it becomes creamy. Add salt, pepper, sugar, egg yolk, and water, mixing well until you achieve a smooth paste.
Add the sifted flour and mix until you form a smooth dough ball.
Cover the dough with plastic wrap and refrigerate for at least two hours.
After two hours, remove the dough from the refrigerator and roll it out to line six tartlet molds (approximately 12 cm in diameter) that have been greased with butter.
Pre-bake the tartlet shells in a moderate oven for 5 minutes.
Wash and pat dry the hake fillets, then cut them in half.
In a bowl, mix the heavy cream, cream cheese, ketchup, sweet paprika, salt, pepper, and beaten eggs.
Finely chop the onion and red bell pepper. Place them in a skillet with the butter and oil.
Sauté over low heat until all the ingredients are tender.
Distribute the hake pieces evenly in each pre-baked tartlet shell. Pour the filling mixture over the fish.
Bake in the oven at 180°C (350°F) for 20 minutes.
Remove from the oven, sprinkle with breadcrumbs, drizzle with a little olive oil, and return to the hot oven to broil for 10 minutes until golden.
Ensure the butter is at room temperature for the shortcrust pastry to achieve a smooth texture.
Refrigerating the dough helps it firm up and makes it easier to roll out.
Use boneless white fish for convenience and a smoother texture in the tartlets.
Sprinkling breadcrumbs and broiling adds a nice golden crust to the tartlets.
Serve the tartlets hot for the best flavor and texture.
Can I use a different type of fish?
Yes, you can use any boneless white fish as a substitute for hake.
Can I make the shortcrust pastry ahead of time?
Yes, you can prepare the dough and refrigerate it for up to 24 hours before using.
What can I use instead of cream cheese?
You can substitute cream cheese with ricotta or mascarpone for a similar creamy texture.
How do I prevent the tartlet shells from becoming soggy?
Pre-baking the tartlet shells for 5 minutes helps prevent them from becoming soggy.
Can I freeze the tartlets?
Yes, you can freeze the baked tartlets and reheat them in the oven when ready to serve.
