Savory Cheese Tartlets from Muffin Tin
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the shortcrust pastry:
- 300 grams flour
- 150 g butter
- 2 egg (s)
- salt
For the filling:
- 300 g cream cheese with chives, reduced fat
- 2 egg (s)
- 200 g bacon, diced (alternatively raw ham
- 2 spring onion (s)
- 1 handful herbs, mixed (parsley and dill, also frozen), chopped
- 150 g cheese, mixed (Gouda, Appenzeller, mountain cheese or similar), rated
- possibly milk or water, a few tablespoons it
Print Recipe
Pin Recipe Instructions
- Make a shortcrust pastry for the dough. To do this, knead the flour with eggs and butter chopped into pieces and possibly with milk / water until a firm dough is formed that does not stick. Let the dough rest in the refrigerator for a while.
- In the meantime, prepare the filling. Mix the cream cheese with the eggs and possibly a little milk. Leave the bacon or ham cubes in a pan, let cool down briefly and add. Coarsely chop the spring onions and finely chop the herbs. Grate the cheese medium-fine on the kitchen grater, add everything to the cream cheese and egg mixture. Pepper well. The mass should be thick, otherwise add more grated cheese.
- Preheat the oven to 180 ° C fan oven.
- Roll out the dough and cut out circles with a glass. Fill a muffin tin with paper liners and line them halfway up with a circle of pastry.
- Bake the dough alone for about 5-7 minutes. Then take it out of the oven and add about 1 1/2 tablespoon of the cheese mixture to each mold. Bake for about 20 minutes. Then process the remaining dough and filling in the same way.
- The cheese tarts rise in the oven, but then collapse again. They taste absolutely heavenly both cold and warm and are perfect to prepare. Suitable for parties or buffets, but also for dinner with a green salad and beer.
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