Baby Tarts of Blue Cheese (German and Vegetarian) |
|
 |
Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 1 |
|
This recipe from *Modern German Food* by Roz Denny sounds so good to me. Roz said These tarts make a light simple lunch w/a mixed green salad or an unusual starter. Using a blue-veined soft cheese such a blue brie works best. This is ideal for vegetarians. The pic was stunning & I favor this as a starter course as I'm not sure I could limit myself to 1 tart when served as an entree. (Time does not include the 20 min chill time). *Enjoy* ! Ingredients:
500 g shortcrust pastry (ready-made & thawed if frozen) |
2 leeks (washed, patted dry & thinly sliced) |
2 tablespoons canola oil |
500 g sauerkraut (jarred or canned, rinsed & well-drained) |
250 g blue cheese (blue brie suggested, crumbled or diced sml) |
1 teaspoon caraway seed (caraway preferred, but may use cumin seeds) |
1 large egg |
2 egg yolks |
250 ml milk |
salt & freshly ground black pepper (to taste) |
Directions:
1. Roll pastry to the thickness of a coin. Cut six 12-cm (5-in) rounds & fit into six 10-cm (4-in) tartlet tins or Yorkshire pudding tins. Press the dough rounds well into the sides to make sure they come up beyond the tin edges to allow for shrinkage.
2. Line tart cases w/foil, fill w/baking beans or dried lentils & chill for 20 minutes.
3. Saute leeks in oil for 5 min till softened & set aside to cool. Preheat oven to Gas Mark 6 (200C or 400F).
4. Bake tart cases for 10 minutes. Then remove foil & beans (or lentils) & bake for another 5 minutes. Reduce oven temp to Gas Mark 4 (180C or 350F).
5. Divide leeks + sauerkraut among the tart cases, drop in the crumbled or diced cheese & sprinkle w/the caraway or cumin seeds.
6. Beat the egg, yolks + milk & pour into the tarts, forking the mixtures to distribute well.
7. Return to the oven & bake for 20 min till risen & golden brown. Cool slightly b4 removing from the tins & serve warm.
|
|