6 small leek tarts with goat cheese

For 6 pieces
  • 200 g + 1 tbsp + some flour
  • salt and pepper
  • 100 g cold + 1 tbsp + some butter
  • 1 egg yolk
  • 300 g Leeks
  • 100 ml white wine
  • 150 g Crème fraîche
  • 150 g Fresh goat cheese roll
  • Rosemary
  • cling film
75 minutes
very easy
1.
For the dough, knead 200 g flour, 1 pinch of salt, 100 g butter in pieces, egg yolk and 3 tablespoons of cold water to form a smooth shortcrust pastry. Wrap in foil and chill for about 30 minutes.
2.
Clean and wash the leek, cut into fine rings. Heat 1 tbsp butter in a pan. Steam the leek for 3–4 minutes. Dust with 1 tbsp flour and sauté briefly. Pour in the wine, bring to the boil. Stir in the crème fraîche.
3.
Simmer for approx. 5 minutes while stirring. Season to taste with salt and pepper.
4.
Preheat the oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3). Grease six tartlet molds with a base that can be lifted out (approx. 12 cm Ø) and dust with flour. Roll out the dough on a little flour and cut out 6 circles (approx. 14 cm Ø).
5.
Place in the molds, press on the edge and prick the base several times with a fork. Pre-bake in a hot oven for about 15 minutes.
6.
Cut 4 slices from the cheese. Crumble remaining cheese and place under theStir in the leek. Spread on the pre-baked bases. Cover each with 1 slice of cheese and bake for 15 minutes at the same temperature.
7.
Possibly. Garnish with rosemary.
1 piece approx:
  • 450 kcal
  • 11 g protein
  • 30 g fat
  • 28 g carbohydrates

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