Recipe by twissis
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* !
Top Review by Dreamer in Ontario
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.
- 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 See How It's Made
- 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.