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Tiny Snail Tarts

Tiny Snail Tarts
YIELDS
50 servings
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Ingredients

Tiny Snail Tarts

2
Tbsp extra-virgin olive oil
4
cloves garlic, minced
1
cup finely chopped roasted red peppers (about 2)
1
cup canned crushed tomatoes
½
tsp salt
¼
tsp cayenne pepper
¼
cup chopped fresh parsley
50
rinsed drained canned small snails (escargots)

White Wine Pastry

3 ¼
cup all-purpose flour (approx)
1 ½
tsp salt
cup white wine
cup extra-virgin olive oil
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Directions

Step 1

1. large bowl, whisk 3 cups of the flour with salt. Make well in centre; pour in wine and oil. Stir together until dough begins to clump. Turn out onto lightly floured surface; knead until smooth and elastic, adding remaining flour as necessary if too oily, about 10 minutes. Cover with towel and let rest for 30 minutes.

Step 2

Meanwhile, in saucepan, heat oil over medium heat; cook garlic until softened but not browned, about 2 minutes. Add red peppers, tomatoes, salt and cayenne; cook, stirring often, until thickened, about 10 minutes. Let cool. Stir in parsley. Set aside.

Step 3

Divide pastry in half. Roll out each half to 1-inch diameter rope; cut into 1/2-inch pieces. Flatten each piece with fingertips to make thin 2-inch diameter circle, leaving edge slightly raised. Place on parchment paper-lined rimmed baking sheets or press into miniature tart tins; top each with 2 tsp of the pepper mixture. Place 1 snail on each circle.

Step 4

Bake in 450°F oven until bottoms are lightly browned and crisp, about 20 minutes. Serve warm or at room temperature. (Make-ahead: Let cool. Layer between waxed paper in airtight container; refrigerate for up to 1 day or freeze for up to 2 weeks. Thaw in refrigerator. Reheat in 350°F oven until hot, 5 to 7 minutes.)

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