Baby Tarts Of Blue Cheese German And Vegetarian

This recipe from *modern german food* by roz denny sounds so good to me. Roz said these tarts make a light simple lunch w/a mixed green salad or an unusual starter. Using a blue-veined soft cheese such a blue brie works best. This is ideal for vegetarians." the pic was stunning & i favor this as a starter course as i'm not sure i could limit myself to 1 tart when served as an entree. (time does not include the 20 min chill time). *enjoy* !"!

Steps

Roll pastry to the thickness of a coin.

Cut six 12-cm rounds & fit into six 10-cm tartlet tins or yorkshire pudding tins.

Press the dough rounds well into the sides to make sure they come up beyond the tin edges to allow for shrinkage.

Line tart cases w / foil , fill w / baking beans or dried lentils & chill for 20 minutes.

Saute leeks in oil for 5 min till softened & set aside to cool.

Preheat oven to gas mark 6.

Bake tart cases for 10 minutes.

Then remove foil & beans & bake for another 5 minutes.

Reduce oven temp to gas mark 4.

Divide leeks + sauerkraut among the tart cases , drop in the crumbled or diced cheese & sprinkle w / the caraway or cumin seeds.

Beat the egg , yolks + milk & pour into the tarts , forking the mixtures to distribute well.

Return to the oven & bake for 20 min till risen & golden brown.

Cool slightly b4 removing from the tins & serve warm.

Ingredients

shortcrust pastry, leeks, canola oil, sauerkraut, blue cheese, caraway seed, egg, egg yolks, milk, salt & freshly ground black pepper