Chard and minced meat tartlets

Ingredients for 1 servings:

• 225 g flour
• 1 egg(s)
• 100 g butter
• some salt
• 1 tbsp water, ice cold
• 400 g chard, cleaned and coarse stems removed
• 400 g minced meat
• ½ onion(s), diced
• 2 garlic cloves, squeezed
• oil
• 250 g cocktail tomatoes
• 250 g ricotta
• e.g. salt and pepper
• e.g. nutmeg, grated
• Tomato paste if required
• 75 g cheese, grated
• 2 tbsp almonds, ground
• possibly butter flakes if required

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Starter or main course

Make a shortcrust pastry from flour, egg, butter, salt, and ice-cold water. Line the 12 holes of an ungreased muffin tin (or use small ovenproof baking cups) with the mixture and refrigerate. Blanch the chard in boiling water for 3 minutes, roughly chop, and drain well. Brown the ground beef, diced onion, and crushed garlic cloves in oil. Quarter the cherry tomatoes and add them to the meat along with the chard. Simmer until the liquid has evaporated. Stir in the ricotta, season with salt, pepper, nutmeg, and a little tomato paste, if desired. Let cool slightly and then pour into the baking cups. Mix the cheese with the almonds and a little salt, spread in a dome shape over the tartlets, and press down lightly with your hands. Bake in a preheated oven at 180°C (top/bottom heat) for about 40 minutes, until the crust is golden brown. If necessary, add small knobs of butter after 30 minutes. Serve with leaf salad. The amount “for four people / servings” can vary depending on your appetite and whether you’re eating the cakes as an appetizer or a main course. Tip: I found making them in a muffin tin very convenient. After baking, I placed a sheet of baking paper over the top, carefully placed a baking sheet on top, and quickly turned everything over – the cakes practically fell out of the cups by themselves.