📝 About This Recipe
Transport your senses to the sun-drenched coast of Provence with these elegant Brandade Tartlets. This refined appetizer features a silky, whipped emulsion of salt cod, garlic, and extra virgin olive oil nestled inside crisp, buttery pastry shells. The marriage of the savory, oceanic cod with a hint of smoky creaminess makes these the ultimate sophisticated starter for any coastal-inspired gathering.
🥗 Ingredients
The Salt Cod Base
- 1/2 lb Salt Cod (soaked for 24 hours with frequent water changes)
- 1 large Yukon Gold Potato (peeled and cubed)
- 3 pieces Garlic Cloves (smashed)
- 1 piece Bay Leaf (fresh or dried)
- 1 cup Whole Milk (for poaching)
The Emulsion
- 1/2 cup Extra Virgin Olive Oil (high quality, fruity profile)
- 1/4 cup Heavy Cream (warmed)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1/4 teaspoon White Pepper (ground)
- 1 pinch Nutmeg (freshly grated)
Pastry and Garnish
- 24 pieces Mini Tart Shells (pre-baked savory shortcrust or phyllo)
- 1/4 cup Fresh Parsley (leaves only, for oil and garnish)
- 1 teaspoon Lemon Zest (finely grated)
- 24 pieces Capers (drained and patted dry)
👨🍳 Instructions
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1
Drain the pre-soaked salt cod and rinse under cold water. Ensure it has soaked for at least 24 hours to remove excess salinity.
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2
In a medium saucepan, combine the cod, cubed potato, smashed garlic, and bay leaf. Cover with the milk and a bit of water if necessary to submerge ingredients.
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3
Bring to a very gentle simmer over medium-low heat. Cook for 15-20 minutes until the fish flakes easily and the potatoes are fork-tender.
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4
Drain the mixture through a fine-mesh sieve, discarding the bay leaf but reserving the garlic. Let the fish and potatoes steam-dry for 2 minutes.
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5
While warm, transfer the fish, potatoes, and garlic to a stand mixer fitted with the paddle attachment (or use a sturdy bowl and wooden spoon).
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6
Beat on low speed to break up the fish and mash the potatoes into a coarse paste.
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7
With the mixer running, slowly drizzle in the olive oil in a thin, steady stream, allowing it to emulsify into the fish mixture.
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8
Gradually add the warmed heavy cream and lemon juice. Continue beating until the brandade is light, fluffy, and holds its shape.
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9
Fold in the white pepper and a pinch of nutmeg. Taste before adding salt; the cod usually provides enough saltiness on its own.
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10
Preheat your oven to 375°F (190°C). Arrange the pre-baked tartlet shells on a baking sheet.
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11
Spoon or pipe the brandade mixture into each shell, mounding it slightly at the top.
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12
Bake for 8-10 minutes until the filling is heated through and the tops are just beginning to turn a pale golden brown.
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13
While baking, blitz the parsley with a tablespoon of olive oil and strain to create a vibrant green herb oil.
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14
Remove tartlets from the oven. Garnish each with a tiny drop of parsley oil, a single caper, and a pinch of fresh lemon zest.
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15
Serve immediately while warm for the best texture and flavor profile.
💡 Chef's Tips
Always use Yukon Gold potatoes for the creamiest texture; starchy Russets can make the brandade too grainy. If the mixture looks like it might break (separate), add a teaspoon of warm milk and beat vigorously. For an extra smoky depth, you can substitute a small portion of the salt cod with smoked trout. Don't skip the soaking process; even 'mild' salt cod is intensely salty and will ruin the dish if not properly hydrated. To save time, the brandade filling can be made up to 24 hours in advance and kept refrigerated; just bring to room temperature before piping and baking.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Provence Rosé or a mineral-forward Chablis. Serve alongside a bowl of Niçoise olives and toasted almonds for a complete Mediterranean aperitivo. Accompany with a light arugula salad dressed in a simple lemon vinaigrette to cut through the richness. These are excellent as a passed hors d'oeuvre at cocktail parties or as a plated trio for a formal starter.