Dish

Tarteletter

Tarteletter is made by baking small pastry shells until they are golden brown and crispy. The shells are then filled with a mixture of diced chicken, vegetables (such as carrots, peas, and mushrooms), and a creamy sauce made from butter, flour, and chicken broth. The dish is typically served hot and garnished with fresh herbs or chopped vegetables.

European cuisine› Northern European cuisine› Nordic cuisines› Danish cuisine

Snack

Origins and history

Tarteletter has been a popular dish in Denmark since the early 1900s. It was originally served as a main course, but over time it became more of an appetizer or snack. Today, it is a staple of Danish cuisine and can be found in restaurants and cafes throughout the country.

Dietary considerations

Tarteletter is not suitable for vegetarians or vegans, as it contains chicken and butter. It is also high in calories and fat, so it should be consumed in moderation as part of a balanced diet.

Variations

There are many variations of tarteletter, including those that use different types of meat (such as pork or beef) or vegetables. Some recipes call for the addition of cream or cheese to the filling for added richness.

Presentation and garnishing

Tarteletter can be presented in a variety of ways, including on a platter or in individual serving dishes. It can be garnished with fresh herbs or chopped vegetables for added color and flavor.

Tips & Tricks

To make the perfect tarteletter, be sure to use high-quality pastry shells and fresh, flavorful ingredients. The filling should be creamy and well-seasoned, and the pastry should be crispy and golden brown.