BABY TARTS OF BLUE CHEESE (GERMAN AND VEGETARIAN)
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* !
Provided by twissis
Categories Lunch/Snacks
Time 1h10m
Yield 6 Tartlets, 6 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 667.8, Fat 46.1, SaturatedFat 16.2, Cholesterol 123.1, Sodium 1570.4, Carbohydrate 46.3, Fiber 5.9, Sugar 3, Protein 18.1
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