Puff pastry tartlets with goat cheese eaters in herbal egg milk and rocket

AUTHOR
Isreal Robertson
DIFFICULTY
easy
RATING
4 1
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 6
  • 3 discs (à 75 g) deep-frozen puff pastry
  • 4 Stem(s) Thyme
  • 3 Branches of rosemary
  • 125 ml Milk
  • 3 Eggs (size M)
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 6 (à 40 g) Goat's cheese taler
  • 3 TSP Acacia honey
  • 7-10 Tbsp Rocket
  • 7-10 Tbsp Flour
  • 7-10 Tbsp Grease

Directions

  1. 1

    Place puff pastry slices next to each other on a floured work surface and allow to thaw. Wash the thyme and rosemary, remove leaves or needles, except for a few pinches of rosemary for garnishing, pluck off and chop coarsely. Mix milk, eggs and herbs, season with salt and pepper. Grease 6 tartlet cups (each 12 cm Ø). Roll out the puff pastry thinly on a floured work surface and cut out 2 circles (approx. 15 cm Ø each) from each dish. Pour the dough into the moulds and press carefully. Place the goat cheese taler in the middle of the moulds, pour egg milk around the cheese until the moulds are 3/4 full.

  2. 2

    Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 20 minutes until golden brown. Let the goat cheese tartlets cool down briefly and remove from the moulds. Arrange the tartelettes on a plate. Garnish with rocket and rosemary. Sprinkle about 1/2 tsp. acacia honey over each tartelet.

  3. 3

    Waiting time approx. 30 minutes

Nutrition Facts

KCAL
320 kcal
CARBS
15 g
FATS
22 g
PROTEINS
14 g