International dishesSavory CakesEurope and North Americaabout 30 minutes
Savory pate and mozzarella tarts come together quickly because the cases are ready made. The filling is rich and the cheese browns in patches on top. Heat control is the tricky part, since one long blast at high heat browns the surface while the filling is still raw.
The cases are pricked with a fork and baked for five minutes, the filling goes in for ten minutes at 150 degrees C, and only then does the cheese go on for the final bake.
This batch weighs about 442g, at roughly 312 calories per 100g. Eat them hot while the cheese still pulls.
Method
Put 50g ground lean pork, 15g diced onion, part of the 120g mozzarella cheese, 1/2 teaspoon ground black pepper, 1/2 teaspoon chili powder, 1/2 teaspoon salt, 160g pate and 20g fried shallots in a bowl and mix well.
Thaw 5 ready made tart shells and prick the bases lightly with a fork so they do not blister during baking.
Bake the shells at 180 degrees C for 5 minutes, take them out and peel the foil off the bases.
Spoon the pate filling into the shells and bake at 150 degrees C for another 10 minutes so the filling cooks through.
Take them out, cover them evenly with the remaining mozzarella cheese and bake at 180 degrees C for a final 5 minutes, until the tarts are golden and the cheese is lightly browned.
Tips
Pricking the bases with a fork before baking keeps them flat and free of blisters.
An air fryer works at the same temperatures and times as the oven.
Fried shallots and pate are what make the filling rich, and both are sold at markets and supermarkets.
Splitting the cheese in two, some in the filling and some on top, gives the browned surface.
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