Ingredients for Baby Tarts Of Blue Cheese German And Vegetarian
- 1 (14 1/2 ounce) package frozen puff pastry, thawed
- 2 leeks, sliced
- 1 tablespoon olive oil
- 1 1/2 cups sauerkraut, rinsed and squeezed dry
- 4 ounces blue cheese, crumbled
- 1 teaspoon caraway seeds
- 1 large egg
- 1 large egg yolk
- 1/4 cup milk
- 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper
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How to Make Baby Tarts Of Blue Cheese German And Vegetarian
- Preheat oven to 375°F (190°C).
- On a lightly floured surface, roll out the puff pastry to about 1/8 inch thickness. Using a 4.7 inch (12cm) round cutter, cut out six circles.
- Gently press each pastry circle into a 3.9 inch (10cm) tartlet tin or Yorkshire pudding tin, ensuring the dough extends slightly above the rim.
- Line each tart shell with foil, fill with baking beans or lentils, and chill for 20 minutes.
- While the pastry chills, sauté the leeks in olive oil for 5 minutes until softened. Set aside to cool.
- Bake the tart shells for 10 minutes. Remove the foil and beans, and bake for another 5 minutes, until lightly golden.
- Reduce oven temperature to 350°F (175°C).
- Divide the cooled leeks and sauerkraut evenly among the tart shells.
- Sprinkle each tart with crumbled blue brie and caraway seeds.
- In a small bowl, whisk together the egg, egg yolks, and milk.
- Pour the egg mixture evenly over the tarts, gently forking to distribute.
- Bake for 20 minutes, or until the tarts are puffed and golden brown.
- Let cool slightly before removing from the tins. Serve warm.
Nutrition Information (Approximate per serving)
Sodium
65 g
Sugar
12g
Fat
80g
Carbs
15g
