Puff pastry tartlets

Name: Puff pastry tartlets
Cook time: 45 min
Total time: 45 min
Yield: 6
Ingredients: 6 discs (à 45 g) deep-frozen puff pastry; 3 red onions; 200 g Sheep's cheese; 75 g black olives (without stone); 1 Branch rosemary; 125 g Schmand; 7-10 Tbsp Salt; 7-10 Tbsp dried crushed chili; 1 Egg Yolk; 1 TABLESPOON black sesame seed; 7-10 Tbsp Chillies and rosemary

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 6

6 discs (à 45 g) deep-frozen puff pastry
3 red onions
200 g Sheep's cheese
75 g black olives (without stone)
1 Branch rosemary
125 g Schmand
7-10 Tbsp Salt
7-10 Tbsp dried crushed chili
1 Egg Yolk
1 TABLESPOON black sesame seed
7-10 Tbsp Chillies and rosemary

Directions

1
Place the puff pastry slices next to each other and let them thaw slightly. In the meantime peel the onions and cut them into rings. Crumble the feta cheese and chop the olives. Strip rosemary needles from the branch, chop finely.
2
Mix prepared ingredients and sour cream. Season with a little salt and chili. Rinse the tartlet cups (approx. 100 ml content) with cold water. Put 1 slice of puff pastry in each. Spread the filling in it, beat the protruding puff pastry corners inwards.
3
Spread with whisked egg yolk, sprinkle with sesame seeds. Bake in the preheated oven (electric oven: 225 °C/ convection oven: 200 °C/ gas: level 4) on the bottom rack for 15-20 minutes. Garnish with chillies and rosemary.