Mini Tarts with Mortadella
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 100 g mortadella
- 1 packet puff pastry
- 50 g olives
- 0.5 stick ½ / l leek
- 60 g quark
- 50 ml milk
- 1 egg (s)
- Salt and pepper, black
- 1 teaspoon cornstarch
- fat
Print Recipe
Pin Recipe Instructions
- Grease a muffin tray with 6 hollows by putting some margarine or oil on a kitchen paper and rubbing the hollows with it.
- Roll out the puff pastry on a mat and cut out circles about 2 cm larger than the dia of the bottom of the muffin tin troughs. Correspondingly large drinking glasses are suitable for cutting out. Then you put the dough slices in the hollows and press the edge of the dough upwards a little. The base is pierced several times with a fork and the prepared ingredients are placed on top.
- For this, the mortadella is cut into small pieces and the olives into rings, the leek is cleaned, washed and also cut into thin rings. Now fill all of this into the muffin cups.
- Whisk the quark well with milk and egg, season with salt and pepper to taste and finally stir in the cornstarch. It must result in a smooth mass without lumps. Now this mixture is poured evenly onto the mortadella, olive and leek filling.
- The oven should be preheated to 200 degrees, the baking time on the middle rack is 25-30 minutes. When the dough looks golden brown, take the mini tarts out of the oven, let them cool down briefly, lift them out of the pan and serve either lukewarm or completely cooled.
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