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Snack & Appetizers

Russian Salad Tartlets

Looking for a tasty appetizer for your Christmas menu or a dinner with friends? Try these Russian Salad Tartlets with savory shortcrust pastry.
Recipe Russian Salad Tartlets
  • Difficulty Easy
  • Preparation 30 minutes
  • Cooking 20 minutes
  • Servings for 12 people

Russian salad is one of those appetizers that’s never missing from the holiday table, whatever the holiday. To make it more striking and give it a new look, you can make these Russian Salad Tartlets. Perfect not only for Christmas lunch but also for dinners with friends, they’re simple and tasty.

The base of the Russian Salad Tartlets is a savory shortcrust pastry, while the Russian Salad we suggest is the classic one with peas, carrots and potatoes dressed with mayonnaise. Depending on how much time you have, you can choose to make the Mayonnaise too, or simply use a ready-made Russian salad.

Among other recipes for showstopping Christmas appetizers, we recommend trying the Cheese and Herb Christmas Trees, the Christmas Tree Place Cards and the Smoked Salmon Crostini.

Ingredients for 12 people

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Method

  1. To make the Russian Salad Tartlets, start with the savory shortcrust pastry. Leave the butter at room temperature for 10 minutes, then cut it into small pieces and transfer it to the bowl of a stand mixer fitted with the paddle attachment (alternatively, you can do the following steps by hand or with an electric mixer).
  2. Beat the butter until soft, then add the whole egg and the yolk, mixing until they’ve been absorbed.
    Russian Salad Tartlets, step 2: egg and yolk mixed into the softened butter
  3. Add the all-purpose flour, the almond flour, the potato starch and the Parmigiano, and knead briefly again until you get the classic shortcrust texture.
    Russian Salad Tartlets, step 3: flours, starch and cheese worked into the dough
  4. Finish working the dough on a floured surface, wrap it in plastic wrap and let it rest in the fridge for a couple of hours.
  5. Meanwhile, peel the potato and carrot and cut them into half-centimeter (about 1/4-inch) cubes.
    Russian Salad Tartlets, step 5: diced potato and carrot
  6. Transfer them to a pot, cover with lightly salted water and, once it comes to a boil, add the peas as well. Cook for 10 minutes, drain and cool the vegetables under cold running water.
    Russian Salad Tartlets, step 6: diced vegetables and peas cooking in a pot
  7. Drain them well and dress them with the mayonnaise.
    Russian Salad Tartlets, step 7: the vegetables dressed with mayonnaise
  8. Now take the ball of shortcrust and, with the help of two sheets of parchment paper, roll it out to a thickness of half a centimeter (about 1/4 inch).
    Russian Salad Tartlets, step 8: rolling out the dough between sheets of parchment paper
  9. With a round cutter, cut out disks slightly larger than the tartlet molds you’ve chosen and use the dough to line them. Trim off the excess around the edges, prick the bottom with the tines of a fork and bake at 180 °C (350 °F) for 10 minutes.
    Russian Salad Tartlets, step 9: tartlet molds lined with the pastry
  10. Take them out of the oven and let the tartlets cool completely before removing them from the molds and filling them with the Russian salad. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

To make the Russian Salad Tartlets even faster, you can replace the savory shortcrust with pâte brisée.

Tips

We recommend making both the tartlet shells and the Russian salad ahead of time, but keeping them separate until shortly before serving. This way you can be sure the pastry stays crisp.

Storage

For the reasons above, the Russian Salad Tartlets are best eaten within a few hours. If you have any left over, you can still keep them in the fridge in an airtight container for 2-3 days.

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