Prep 30 mins
Cook 40 mins
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* !
- 500 g shortcrust pastry (ready-made & thawed if frozen)
- 2 leeks (washed, patted dry & thinly sliced)
- 29.58 ml canola oil
- 500 g sauerkraut (jarred or canned, rinsed & well-drained)
- 250 g blue cheese (blue brie suggested, crumbled or diced sml)
- 4.92 ml 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)
- 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.
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.
Made this for a light dinner for us, it was filling, but very good. The pie crusts were an adventure... my fault though just not good with them. Great recipe we all enjoyed. Made for your football win.
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.