Baby Tarts of Blue Cheese (German and Vegetarian)
photo by Dreamer in Ontario
- Ready In:
- 1hr 10mins
- Ingredients:
- 10
- Yields:
-
6 Tartlets
- Serves:
- 6
ingredients
- 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
- 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.
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Reviews
-
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.
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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.
RECIPE SUBMITTED BY
twissis
Iceland
I am an American transplanted from Dallas to Iceland by marriage to a native Icelander & I retired to become his "Kitchen Queen". We love to entertain our family & friends, so I have an eclectic collection of recipes. I especially love simple, easy-fix, flexible & make-ahead recipes - BUT also like challenging myself on occasion. I enjoy baking & food photography. I am devoted to the "More is Always Better Principle" & apply it liberally to bacon, butter & garlic. I can have ingredient issues due to availability here in Iceland & my DH is medically diet-restricted from some ingredients as well. Either situation might require me to modify a recipe, but I will do my best to be true to your recipes & fair/honest in my reviews. Mary Pat (aka twissis)