Yufka tarts with goat cheese

Ingredients for 2 servings:

• 125 g butter
• 4 sheets of dough (yufka)
• 1 egg white
• 100 g goat’s cheese
• 1 red chili pepper(s)
• 1 tsp thyme, dried

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 23 minutes

Finger food to catch fire

Melt the butter in a small saucepan and brush it onto 6 muffin tins. Preheat the oven to 200°C (top/bottom heat, fan: 175°C, gas mark 3). Spread the yufka sheets on a worktop. Cut out 12 squares, each measuring approximately 12 cm. Brush 6 squares with egg white and place the remaining squares slightly offset on top. Carefully press the 6 pieces of dough into the muffin tins and brush again with a little melted butter. Wash, trim, and deseed the chili pepper, removing all the white inner membranes and cutting the pepper into thin strips. Crumble the goat cheese, spread it on the tarts along with the chili strips, and sprinkle with a little thyme. Place the muffin tin on the middle rack of the preheated oven and bake for about 8 minutes, until golden brown and the cheese has melted. Do not leave in the oven longer than necessary, otherwise the delicious snacks will become too hard.