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The word has lost all meaning.T
he other day, the Mama was at her favourite guilty addiction, Kitchen Therapy and she saw the cutest little tartlette pans that ever existed. LOOK! They’re tiny!
She knew as soon as she laid eyes on them that she had to have them. It would eat her alive if she couldn’t take them home. So she bought them – just four of them. Do not even ask what mini tartlette pans sell for these days. It’s obscene. DO NOT TELL THE DADDY. It is ridiculously hard to hassle him about video game purchases, when the Mama is wandering around blowing her wad on miniature bake ware, Capishe? These pans are gonna be our little secret.
Now that she had them, she just had to make something.
You know, most people upon bringing home mini tartlette pans worth their weight in precious metals would immediately set out to make some delicious concoction for their own consumption. Not the Mama. The Mama is a bit of a nut bar (as *if* you didn’t know that one already!). Her first thought was DOG TREATS!
She’s half-cracked that Mama, but she makes a mean tartlette.
This weekend we made Kristine and Shiva from Rescued Insanity’s, Tuna Fudge. The Mama bought the biggest can of tuna I have ever seen at the Costco, so no surprise, we had extra. Can I offer any doggy a nice Tuna Tartlette?
1 1/2 c. Gluten-Free Flour Mix (or, if your dog is grain/gluten tolerant all purpose white flour)
1 c. low fat, low sodium chicken stock
1 tsp. garlic powder (*optional)
1 c. canned tuna, broken up into fine chunks
1/2 c. mixed veggies – we used broccoli & carrot
1/4 c. cheese – your favourite, we used Kraft Italiano
Mix It Up:
Preheat oven to 350F.
In a medium bowl, mix flour, chicken stock, garlic powder and egg. Knead together until dough is smooth, but not sticky. If the dough is too dry, add a tsp. stock at a time or if it’s too moist add a tsp. flour at a time until the desired dough texture is reached.
Roll out the dough to approx. 1/4″ thick and press into your tartlette pans. (If you are extra fancy, cut a couple of dog bones out of dough to go on top.)
Place tartlette pans in oven, while you mix filling.
In a medium bowl, mix together tuna, veggies, cheese and egg. Mix well.
Spoon the filling into the tartlette shells. Place a bone of crust over top and return to the oven. Bake for 30 – 40 minutes or until cooked well through.
Tuna Tartlettes are rockin’ delicious. They are full of tartlettey goodness.
Wanna know the best part? Tuna Tartlettes become three different treats with almost no extra effort!
Option #1: Slice ’em Up and Serve ’em Out – Tuna Tarlettes are delicious just like this, fresh out of the oven.
Option #2: Slice ’em up and pop them into the dehydrator over night. They dry out and they get all crispy and crumbly delicious! Plus they last longer this way! We use our NESCO Dehydrator to dry out all sorts of yummy treats like this.
Option #3: Slice ’em up and freeze them! These make a tasty and delicious frozen snack! the Mama is always looking for great snacks to give us as pupsicles and these are hearty and tasty when frozen!
Do you like Tuna? What’s your favourite tuna snack?
This is the Tasty Tuesday Blog Hop hosted by Kol’s Notes & Sugar the Golden Retriever! Click on the Tasty Tuesday Badge above to find out how you can Hop Along!
**Please note that we received no promotional consideration from NESCO for this endorsement, but if they wanted to send us stuff, that would be freaking sweet***
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