Goat cheese cakes
very easy
60 mins
60 mins
Ingredients
- 250 g Flour
- 2 Eggs (Gr. M)
- 7-10 Tbsp salt, pepper
- 125 g cold + some butter
- 1 glass (370 ml) Roasted peppers
- 1 Onion
- 1 Garlic clove
- 1 red peppers
- 1 TABLESPOON Olive oil
- 1 TABLESPOON demerara sugar
- 2 TABLESPOONS Red wine vinegar
- 1 collar Chives
- 200 g Whipped cream
- 150 g Goat Cheese Roll
- 7-10 Tbsp Cling film
- 7-10 Tbsp Minimuffin baking tray
- baking paper
Directions
- 1
flour, 1 egg, 1⁄2 briefly knead TL salt, 2-3 tablespoons cold water and 125 g butter in pieces to a smooth dough. Form into a ball and wrap in foil. Chill for about 30 minutes.
- 2
For the relish, drain the paprika and dice finely. Peel onion and garlic. Chop both finely. Clean, seed, wash and finely dice the peppers. Heat the oil in a pot. Fry onion, garlic and pepperoni in it.
- 3
Add paprika, sugar and vinegar. Simmer open for about 10 minutes, stirring frequently.
- 4
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Grease a mini muffin baking tray (24 troughs). Wash chives, shake dry and cut into small rolls. Mix with cream and 1 egg.
- 5
Season with salt and pepper.
- 6
Roll out the dough between two layers of baking paper to a thickness of approx. 3 mm. Cut out 24 circles (each approx. 6.5 cm Ø) from the dough. At the same time knead dough remains again briefly, roll out and cut out.
- 7
Line the recesses of the muffin tray with the pastry circles and carefully press down lightly. Crumble the goat's cheese roll and spread it into the hollows. Add egg and chives cream. Bake in a hot oven for about 20 minutes.
- 8
Arrange tartlets with paprika relish.
Nutrition Facts
120 kcal
7 g
9 g
3 g
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