I had some leftover pâte brisée that I didn’t want to throw away, so here we go…of course, you can replace mussels with scallops or shrimps. This is just very easy to make and the use of those mini tarts are versatile. I ate eight of them for lunch with a salad, but obviously those types of bites are more appropriate for entertaining as a pass-on appetizer or on a buffet display, than as a main course…besides no one would eat those as a main course, unless very hungry and nothing else to eat.

I have to say that I am still hungry so I could have easily eaten some extras, but no no, let’s stay moderate especially when pâte brisée has some nice amount of butter, like this one. Usually I make dough with olive oil, but this one is the traditional pâte brisée. Well, a small amount of butter never killed anyone, so let’s be kind to butter and not demonize it.

This is a very short story: 1) Left over pâte brisée, 2) little time to cook and 3) hunger, there is nothing else and nothing exciting behind those tartlets. Well, yes there are my adorable and colorful mini molds I brought back from France. They are quite small, about 1.5 inch diameter, you can see the mussel fit right in.

Ingredients for about 30-40 bites or 6 people

For the pate brisée (traditional)

•  8.8 oz (or 250 g) flour
• 1 yolk
• 4.4 oz (or 125 g) butter, diced
• one pinch salt
• a few tbs water

For the filling

• 30-40 mussels
• 2 tbs fromage blanc or thick yogurt such as greek yogurt
• 6.7 fl oz (or 20 cl) crème fraȋche
• 1 tbs parsley
• a few drops of meyer lemon juice
• salt and pepper

Preparation

For the pâte brisée

In a mixing container, add flour, yolk, a pinch salt, water and butter. Mix all ingredients together carefully to incorporate butter but do not mix too much or the dough will break apart when rolling it. Form a ball, and wrap in plastic. Let rest in the refrigerator for about 30 minutes.

For the filling

Heat olive oil in a pan, add mussels, stir for a few minutes, then add yogurt and cream, lemon juice, parsley salt and pepper. Stir for a few more minutes, then remove from heat.

Roll dough in a flat surface and using a cookie ring, cut out circles to fill your molds. Add one mussel in each mold and fill it with cream/yogurt mixture.

Cook in a pre heated oven at 370F for about 20 minutes or until the tartlets are nice and lightly brown.