Baby Tarts Of Blue Cheese German And Vegetarian Recipe

Ingredients for Baby Tarts Of Blue Cheese German And Vegetarian

• Shortcrust Pastry
• 1 large leek, thinly sliced and well washed
• Canola Oil
• 1/2 cup drained sauerkraut
• Blue Cheese
• Caraway Seed
• 1 large egg
• Egg Yolks
• 1/4 cup milk
• Salt & Freshly Ground Black Pepper

How to Make Baby Tarts Of Blue Cheese German And Vegetarian

1. Preheat oven to 375°F (190°C).
2. 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.
3. 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.
4. Line each tart shell with foil, fill with baking beans or lentils, and chill for 20 minutes.
5. While the pastry chills, sauté the leeks in olive oil for 5 minutes until softened. Set aside to cool.
6. Bake the tart shells for 10 minutes. Remove the foil and beans, and bake for another 5 minutes, until lightly golden.
7. Reduce oven temperature to 350°F (175°C).
8. Divide the cooled leeks and sauerkraut evenly among the tart shells.
9. Sprinkle each tart with crumbled blue brie and caraway seeds.
10. In a small bowl, whisk together the egg, egg yolks, and milk.
11. Pour the egg mixture evenly over the tarts, gently forking to distribute.
12. Bake for 20 minutes, or until the tarts are puffed and golden brown.
13. Let cool slightly before removing from the tins. Serve warm.