Tartelettes à la mortadelle à réchauffer au grille-pain


  • 1/4 tasse (60 ml) de poivrons rouges rôtis et finement tranchés
  • 1 c. à table (15 ml) de câpres
  • 6 olives noires conservées dans l'huile, dénoyautées et hachées
  • 1 1/2 c. à thé (7 ml) de jus de citron
  • 1 paquet (400 g) de fonds de tarte, préparés et décongelés selon les directives figurant sur l'emballage
  • 4 tranches de Mortadelle San DanieleMD, coupées en lanières
  • 8 tranches de provolone
  • 1 œuf battu


  • Préchauffer le four à 350 ºF (180 ºC). Mélanger les poivrons rouges, les câpres, les olives et le jus de citron; réserver.
  • Poser les fonds de tarte sur la surface de travail. Découper chaque fond afin de former un grand carré (réserver les restes à un autre usage). Couper chaque carré en quatre petits carrés. Disposer la mortadelle au centre des 4 carrés de pâte, en laissant une petite bordure de pâte. Garnir du mélange de poivrons rouges et d'une tranche de provolone.
  • Badigeonner d’œuf la pâte exposée; recouvrir des carrés de pâte restants, en pressant les bords afin d'en libérer l'excès d'air et d'enfermer la garniture. Froncer les bords de la pâte à l'aide des dents d'une fourchette afin de sceller hermétiquement. Pratiquer 2 petites fentes au centre de chaque tartelette; badigeonner le dessus d’œuf. Disposer sur une plaque à pâtisserie tapissée de papier-parchemin.
  • Cuire au four de 18 à 20 minutes ou jusqu'à ce que le tout soit bien doré. Laisser refroidir 10 minutes. Préparation à l'avance : laisser complètement refroidir; conserver réfrigéré jusqu'à 5 jours dans un contenant hermétique, entre des feuilles de papier-parchemin. Réchauffer au grille-pain jusqu'à ce que le tout soit bien chaud.
  • Astuce : saupoudrer des restes de pâte, de parmesan râpé et d'assaisonnement à l'italienne. Pour une collation rapide et savoureuse, cuire la tartelette au four jusqu'à ce qu'elle soit dorée et servir avec une sauce marinara chaude.

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Want to make this at home? You’ll need:
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