Mini tarts with mortadella

Ingredients for 6 servings:

• 100g mortadella
• 1 pack of puff pastry
• 50 g olives
• ½ stalk(s) leek
• 60 g quark
• 50 ml milk
• 1 egg(s)
• Salt and pepper, black
• 1 tsp cornstarch
• Fat

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

the little appetizers

Grease a muffin tin with 6 holes by spreading a little margarine or oil onto a paper towel and rubbing it into the holes. Roll out the puff pastry on a surface and cut out circles about 2 cm larger than the diameter of the bottom of the muffin tin. Drinking glasses of this size are ideal for cutting out circles. Place the dough discs in the holes and press the edges upwards slightly. Prick the bottom several times with a fork and begin topping with the prepared ingredients. To do this, first cut the mortadella into small pieces and the olives into rings. Trim and wash the leeks, and also cut them into thin rings. Fill the muffin tins with the quark, milk, and egg, season with salt and pepper to taste, and finally stir in the cornstarch. The mixture should form a smooth, lump-free mixture. Pour this mixture evenly over the mortadella, olives, and leek filling. The oven should be preheated to 200 degrees Celsius, and baking time on the middle rack is 25-30 minutes. Remove the mini tarts from the oven when the pastry is golden brown, let them cool briefly, then remove them from the tin and serve while still lukewarm or completely cooled.