BABY TARTS OF BLUE CHEESE (GERMAN AND VEGETARIAN)
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* !
Provided by twissis
Categories Lunch/Snacks
Time 1h10m
Yield 6 Tartlets, 6 serving(s)
Number Of Ingredients 10
Steps:
- 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.
- Line tart cases w/foil, fill w/baking beans or dried lentils & chill for 20 minutes.
- Saute leeks in oil for 5 min till softened & set aside to cool. Preheat oven to Gas Mark 6 (200C or 400F).
- 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).
- Divide leeks + sauerkraut among the tart cases, drop in the crumbled or diced cheese & sprinkle w/the caraway or cumin seeds.
- Beat the egg, yolks + milk & pour into the tarts, forking the mixtures to distribute well.
- Return to the oven & bake for 20 min till risen & golden brown. Cool slightly b4 removing from the tins & serve warm.
Nutrition Facts : Calories 667.8, Fat 46.1, SaturatedFat 16.2, Cholesterol 123.1, Sodium 1570.4, Carbohydrate 46.3, Fiber 5.9, Sugar 3, Protein 18.1
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Little Zak
[email protected]These tarts were a bit too rich for my taste, but my husband loved them. He said the filling was creamy and flavorful, and the crust was flaky and buttery. I would recommend this recipe to anyone who loves blue cheese.
Ali Raza King
[email protected]I'm not a huge fan of blue cheese, but these tarts were surprisingly good. The German cheese and veggies balanced out the blue cheese flavor perfectly. The crust was also very well made.
Bists Kagi
[email protected]These tarts were delicious! The filling was creamy and flavorful, and the crust was flaky and buttery. I would definitely recommend this recipe.
Gundo Nethavhani
[email protected]These tarts were a bit too rich for my taste, but my husband loved them. He said the filling was creamy and flavorful, and the crust was flaky and buttery. I would recommend this recipe to anyone who loves blue cheese.
sefa tersoo
[email protected]I'm not a fan of blue cheese, but these tarts were surprisingly good. The German cheese and veggies balanced out the blue cheese flavor perfectly. The crust was also very well made.
Leon Grant
[email protected]These tarts were delicious! The filling was creamy and flavorful, and the crust was flaky and buttery. I would definitely recommend this recipe.
Qaim Din
[email protected]These tarts were a bit too rich for my taste, but my husband loved them. He said the filling was creamy and flavorful, and the crust was flaky and buttery. I would recommend this recipe to anyone who loves blue cheese.
Mahdi Ehsani
[email protected]I made these tarts for a vegetarian potluck and they were a huge success. Everyone loved them! The filling was creamy and flavorful, and the crust was flaky and buttery. I will definitely be making these again.
Jane Chris
[email protected]These tarts were easy to make and turned out great. The filling was creamy and flavorful, and the crust was flaky and buttery. I would definitely recommend this recipe.
Kabil Miya
[email protected]I'm not a huge fan of blue cheese, but these tarts were surprisingly good. The German cheese and veggies balanced out the blue cheese flavor perfectly. The crust was also very well made.
Christian Opoku
[email protected]These baby tarts were a hit at my last party! The combination of blue cheese, German cheese, and veggies was unique and delicious. The crust was flaky and buttery, and the filling was creamy and flavorful. I will definitely be making these again.