Party Buffet · Chicken Tartlet
Fynsk Tarteletter
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Odense throws an entire festival devoted to this one pastry shell, drawing thousands of visitors each year to celebrate a dish whose chicken-and-asparagus filling dates back over 120 years.
A small puff-pastry shell is filled with a creamy chicken-and-asparagus ragout, then served warm as a starter or party bite. It's a fixture of Danish buffets and celebrations, with Odense's annual Tartelet Festival built entirely around it.
Why it's made this way: Though tartlets started as a French dessert, Danish cooks flipped the format savory in the 1700s and 1800s, and the chicken-and-asparagus filling that debuted in an 1901 Danish cookbook became the enduring classic.
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Part of World of Street Food — 690 dishes from 118 countries.
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