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    You are in: Home / Recipes / Baby Tarts of Blue Cheese (German and Vegetarian) Recipe
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    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 hrs 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* !

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    Ingredients:

    Serves: 6

    Yield:

    Tartlets

    Units: US | Metric

    • 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)

    Directions:

    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.

    Ratings & Reviews:

    • on February 24, 2008

      55

      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

      55

      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

      45

      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

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    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
    62%
    Total Fat 46.1 g
    70%
    Saturated Fat 16.1 g
    80%
    Cholesterol 123.0 mg
    41%
    Sodium 1570.4 mg
    65%
    Total Carbohydrate 46.2 g
    15%
    Dietary Fiber 5.9 g
    23%
    Sugars 3.0 g
    12%
    Protein 18.0 g
    36%

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