Tiny Snail Tarts

Tiny Snail Tarts
50 servings




Tiny Snail Tarts

Tbsp extra-virgin olive oil
cloves garlic, minced
cup finely chopped roasted red peppers (about 2)
cup canned crushed tomatoes
tsp salt
tsp cayenne pepper
cup chopped fresh parsley
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


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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