Savory Tartlets with Cheese Filling
Ingredients
- 60 g butter
- 1 egg
- 60 g semi-hard cheese
- 70 g rye flour
- 70 g wheat flour
- 60 g blue cheese
- 100 g walnuts
- 120 g Brie cheese
- 90 g heavy cream
- 100 g red grapes
- Radish sprouts for decoration
Preparation video
In a large bowl, combine soft butter, the egg, finely grated cheese, rye flour, and wheat flour. Knead everything together until a smooth dough forms. Once ready, refrigerate the dough for 30 minutes. After chilling, press the dough thinly into small tartlet molds using your fingers. Prick the bases with a fork to prevent excessive rising, then bake in an oven at 200°C until golden brown. While the tartlets are baking, prepare the filling. In a bowl, mix crumbled blue cheese, chopped walnuts, diced Brie cheese, heavy cream, and grapes cut into quarters. Let the tartlet shells cool, then fill them with the prepared mixture. Decorate with walnut halves, radish sprouts, and grapes. Enjoy!
Preparation
In a large bowl, combine soft butter, the egg, finely grated cheese, rye flour, and wheat flour. Knead everything together until a smooth dough forms. Once ready, refrigerate the dough for 30 minutes. After chilling, press the dough thinly into small tartlet molds using your fingers. Prick the bases with a fork to prevent excessive rising, then bake in an oven at 200°C until golden brown. While the tartlets are baking, prepare the filling. In a bowl, mix crumbled blue cheese, chopped walnuts, diced Brie cheese, heavy cream, and grapes cut into quarters. Let the tartlet shells cool, then fill them with the prepared mixture. Decorate with walnut halves, radish sprouts, and grapes. Enjoy!
Savory Tartlets with Cheese Filling
Ingredients
- 60 g butter
- 1 egg
- 60 g semi-hard cheese
- 70 g rye flour
- 70 g wheat flour
- 60 g blue cheese
- 100 g walnuts
- 120 g Brie cheese
- 90 g heavy cream
- 100 g red grapes
- Radish sprouts for decoration
Preparation
In a large bowl, combine soft butter, the egg, finely grated cheese, rye flour, and wheat flour. Knead everything together until a smooth dough forms. Once ready, refrigerate the dough for 30 minutes. After chilling, press the dough thinly into small tartlet molds using your fingers. Prick the bases with a fork to prevent excessive rising, then bake in an oven at 200°C until golden brown. While the tartlets are baking, prepare the filling. In a bowl, mix crumbled blue cheese, chopped walnuts, diced Brie cheese, heavy cream, and grapes cut into quarters. Let the tartlet shells cool, then fill them with the prepared mixture. Decorate with walnut halves, radish sprouts, and grapes. Enjoy!
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