John Myers
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Snack / Starter: Hearty, Fruity Cheese and Grape Tartlets
The perfect snack / starter: hearty, fruity cheese and grape tartlets recipe with a picture and simple step-by-step instructions.
For the cast:
- 10 Grapes green seedless
- 2 Spring onions
- 80 g Soft cheese
- Colorful pepper from the mill
- 1 Egg
- 90 ml Cream, alternatively Cremefine for cooking
- 2 tsp Fig mustard
- 1 tsp Apricot jam
- 2 tsp Fresh thyme leaves
- Salt
- Colorful pepper from the mill
aside from that
- 2 Tartelette shapes with a diameter of 13 mm
- Some fat for the molds
- Some flour
- Take the puff pastry out of the refrigerator, roll it out and let it rest briefly. Preheat the oven to 200 degrees (top and bottom heat). Grease the tartlet molds well and sprinkle with a little flour. Place the puff pastry in the molds and shape, remove the excess pastry along the edge.
- Wash the grapes and cut them in half. Clean the spring onions and cut into fine rings. Dice the soft cheese. Spread everything evenly on the puff pastry and pepper.
- For the topping, whisk together the egg, cream, fig mustard, apricot jam and thyme leaves. Season to taste with salt and pepper. Pour the casting into the molds so that everything is covered.
- Bake in the oven for about 30 minutes until the tartlets are lightly browned. Take out of the oven, let cool in the tins for about 10 minutes, then carefully remove and serve. A green salad with a fruity dressing goes well with it – have fun trying it out.
- TIP 5: I have kept the leftover puff pastry, if you roll it out, you can certainly make something small out of it, e.g. cheese sticks or similar 🙂
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