Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Baby Tarts of Blue Cheese (German and Vegetarian) Recipe
    Lost? Site Map

    Baby Tarts of Blue Cheese (German and Vegetarian)

    1/1 Photo of Baby Tarts of Blue Cheese (German and Vegetarian)

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    30 mins

    40 mins

    twissis's Note:

    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* !

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note


    Serves: 6



    Units: US | Metric

    • 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)


    1. 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. 2
      Line tart cases w/foil, fill w/baking beans or dried lentils & chill for 20 minutes.
    3. 3
      Saute leeks in oil for 5 min till softened & set aside to cool. Preheat oven to Gas Mark 6 (200C or 400F).
    4. 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. 5
      Divide leeks + sauerkraut among the tart cases, drop in the crumbled or diced cheese & sprinkle w/the caraway or cumin seeds.
    6. 6
      Beat the egg, yolks + milk & pour into the tarts, forking the mixtures to distribute well.
    7. 7
      Return to the oven & bake for 20 min till risen & golden brown. Cool slightly b4 removing from the tins & serve warm.

    Browse Our Top Lunch/Snacks Recipes

    Ratings & Reviews:

    • on February 24, 2008


      Outstanding recipe if you like blue cheese. It would be a wonderful appetizer when entertaining. I was trying the recipe out as I was considering it for a dinner party so I cheated a bit and used ready made tart shells.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 06, 2011


      This was really good - even with all the mistakes and changes I made. First I forgot to saute the leeks, then I didn't have the correct amount of blue cheese or milk, plus I forgot to add salt and pepper. (You'd think I didn't read the recipe beforehand!) Even with all that they still turned out a keeper! Also I tried 'cheating' on the crust (I'm notorious at NOT being very good with pie crusts) so I subbed pre-made filo cups. Very small but very tasty! Then I rolled out puff pastry and used that. Not as good as the filo but still very good. The only thing I will do different (other than follow the directions!) next time is to buy one deep dish pie crust and bake this like a quiche. Thanks again.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 02, 2010


      An easy and nutritious filling, with a flavor twist. The sauerkraut adds a nice crunchy texture and lightness to the filling (as opposed to a softer quiche with spinach, for example). I only had half the recipe quantity of blue cheese, which was more than enough. I think I would cut it back to a third next time. I just used two whole eggs instead of the extra yolks.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Baby Tarts of Blue Cheese (German and Vegetarian)

    Serving Size: 1 (296 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 667.7
    Calories from Fat 415
    Total Fat 46.1 g
    Saturated Fat 16.1 g
    Cholesterol 123.0 mg
    Sodium 1570.4 mg
    Total Carbohydrate 46.2 g
    Dietary Fiber 5.9 g
    Sugars 3.0 g
    Protein 18.0 g

    Ideas from


    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.


    Over 475,000 Recipes Network of Sites