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* !"
 
Download
photo by Dreamer in Ontario photo by Dreamer in Ontario
photo by Dreamer in Ontario
Ready In:
1hr 10mins
Ingredients:
10
Yields:
6 Tartlets
Serves:
6
Advertisement

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)
Advertisement

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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. 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.
     
  2. Made this for a light dinner for us, it was filling, but very good. The pie crusts were an adventure... my fault though just not good with them. Great recipe we all enjoyed. Made for your football win.
     
  3. 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.
     
  4. 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.
     
Advertisement

RECIPE SUBMITTED BY

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)
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes