Summary

Ingredients

• 225 grams flour
• 1 egg (s)
• 100 g butter
• salt
• 1 tablespoon water, (ice water)
• 400 g minced meat
• 0.5 ½ onion (s)
• 2 cloves garlic)
• oil
• 400 g Swiss chard, (cleaned and coarse stems removed)
• 250 g tomato (s), (cocktail tomatoes)
• 250 g ricotta
• salt
• pepper
• Nutmeg, grated
• 75 g cheese, rated
• 2 tablespoon almond (s), ground

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Instructions

1. Make a shortcrust pastry out of flour, egg, butter, salt and ice-cold water, line the 12 hollows of a muffin tray (ungreased, small refractory molds as a substitute) with it, and keep it cool.
2. Blanch the Swiss chard in bubbling water for 3 minutes, roughly chop and drain well.
3. Fry the minced meat, diced onion, pressed garlic cloves in oil. Quarter cocktail tomatoes and add to the meat together with the chard, simmer until the liquid has evaporated. Stir in the ricotta, season with salt, pepper, nutmeg and possibly a little tomato paste to taste. Let cool a little and fill into the molds.
4. Mix the cheese with the almonds and a little salt, spread over the tartlets in a dome shape, press down a little with your hands.
5. Bake at 180 ° C for about 40 minutes until the crust turns golden brown. Possibly. after 30 minutes put small flakes of butter on top.
6. Serve with leaf salads. The amount for four people / portions can vary depending on your hunger and depends on whether you like to eat the tartlets as a starter or main course.
7. Tip: I found making it in a muffin tin very practical. After baking, I put a sheet of parchment paper over it, carefully placed a baking sheet on top and turned everything quickly - the tartlets practically fell out of the molds by themselves.