Savory tarts with edamame and smoked cream of celery

Savory tarts with edamame and smoked cream of celery

Ingredients for 20 crostines:
130 g flour 0
70 g wholemeal flour
90 g cold water
50 g EVO oil
Pink salt to taste

For the cream:
6 ribs of celery
1 potato
100 g soya edamame
Vegetable broth to taste
1 clove fresh garlic
EVO oil to taste
1 teaspoon of sage
1 teaspoon of smoked paprika powder
Pink salt to taste
White pepper to taste
Pinoli to taste



Prepare the dough for the shell tarts by kneading the flour with salt, oil, and cold water. Form a smooth dough, wrap with transparent film, and let it rest in the refrigerator for about 30 minutes.

Meanwhile, prepare the cream. Clean the stalks of celery and dice into small pieces. Peel the potato and dice into small cubes as well. Next, place the oil and garlic clove in a non-stick frying pan, brown for a few seconds, then add the celery, potato and smoked paprika, salt and pepper lightly, and continue to cook on high heat for about 10 minutes. If necessary while cooking, add some of the vegetable broth.

Remove from the heat when celery and potato have completely softened. Blend with a little vegetable broth and add salt if necessary. The consistency should be creamy and not too liquid.

In a separate pan, sauté the soya edamame with a little bit of oil, salt, pepper, and minced sage, for about 10 minutes then set aside. Press the chilled dough into mini tart molds that are lightly oiled, and bake at 170 ° C for about 15 minutes.

Allow to cool and fill the tarts with the smoked celery cream and soy edamame. Decorate with toasted pine nuts.

Recipe created by chef Carla Casali


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