Épingler A vibrant fusion of tangy pickles, zesty pico de gallo, and savory olive tapenade, all nestled in crisp tartlet shells. Perfect for a colorful appetizer or party bite that brings fresh flavors to the table.
I first made these tartlets for a weekend gathering, and their cheerful colors and punchy taste stole the show. They’re a hit with veggie lovers and pickle fans alike.
Ingredients
- Tartlet Shells: 12 pre-made mini tartlet shells (store-bought or homemade)
- Dill pickles: 1/2 cup finely diced
- Red onion: 1/4 cup finely diced
- Cherry tomatoes: 1/2 cup finely diced
- Jalapeño: 1 small, seeded and minced
- Fresh cilantro: 2 tbsp, chopped
- Lime juice: 1 tbsp
- Kosher salt: 1/4 tsp
- Black pepper: freshly ground, to taste
- Kalamata olives: 1/3 cup pitted, finely chopped
- Capers: 1 tbsp, rinsed and chopped
- Olive oil: 1 tbsp extra virgin
- Garlic: 1 clove, finely minced
- Lemon zest: 1 tsp
Instructions
- Bake Tartlet Shells:
- Preheat oven to 350°F (175°C). Place tartlet shells on a baking sheet and bake for 5 to 7 minutes, or until lightly crisped. Let cool.
- Prepare Pickle “de Gallo”:
- In a small bowl, combine dill pickles, red onion, cherry tomatoes, jalapeño, cilantro, lime juice, salt, and pepper. Toss well and set aside for flavors to meld.
- Make Olive Tapenade:
- In another bowl, mix chopped olives, capers, olive oil, minced garlic, and lemon zest.
- Assemble Tartlets:
- Spoon about 1 teaspoon tapenade into the base of each cooled tartlet shell.
- Top and Garnish:
- Add a generous spoonful of pickle “de Gallo” mixture and garnish with extra cilantro if desired. Serve immediately.
Épingler My family loves making these together, each person creating their own combo. It’s a hands-on snack that sparks happy conversation around the table.
Serving Suggestions
Serve chilled with sparkling water and lime slices, or pair with a crisp dry white wine for extra sophistication at any gathering.
Possible Variations
Add crumbled feta or goat cheese for richness. Swap pickled jalapeños for fresh to amp up the tang, or toss in chopped roasted peppers for smoky depth.
Storage Tips
Assembled tartlets are best fresh, but pickle de gallo and tapenade keep up to 2 days refrigerated. Fill shells just before serving for perfect crunch.
Épingler With zingy, fresh flavor and effortless prep, these tartlets are a surefire crowd-pleaser every time. Enjoy every crunchy, savory bite!
Questions fréquentes sur la recette
- → Can I make these tartlets ahead of time?
You can prepare the fillings in advance, but it's best to assemble the tartlets just before serving for optimal crispness.
- → Are these tartlets suitable for vegans?
Yes, if you use vegan tartlet shells. Always check ingredients for dairy or egg in pre-made shells.
- → How spicy are these tartlets?
They feature mild heat from jalapeño. For extra kick, add more jalapeño or use pickled jalapeños.
- → What wine pairs well with these tartlets?
A dry white wine complements the tart and savory flavors beautifully, or try sparkling water with lime.
- → Can I add cheese to this dish?
Crumbled feta or goat cheese adds creamy richness—sprinkle on top before serving if you enjoy extra flavor.
- → How do I make it gluten-free?
Simply use gluten-free tartlet shells to accommodate dietary needs without sacrificing taste.