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Sheep's cheese basket with cress

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Ingredients for 6 servings:

  • 150 g flour
  • 3 eggs
  • 65 g butter
  • ½ tsp salt
  • 2 boxes of cress
  • 150 g sheep’s cheese
  • pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 25 minutes

makes about 6 tartlets

Make a shortcrust pastry from flour, 1 egg, butter, and salt and chill for 30 minutes. Then roll it out thinly and line small, tall, greased baking dishes. Pre-bake the baskets for about 25 minutes at 170°C until golden brown. Separate the remaining 2 eggs. Wash the cress and trim off the stems (this is best done with clean scissors). Dice the cheese as finely as possible and mix with the egg yolk, season with pepper. Beat the egg whites until stiff and fold into the cheese mixture, carefully folding in the cress. Divide the mixture among the baskets and bake the tartlets briefly until the eggs are set (about 10 minutes at 170°C).

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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