Puff pastry baskets with goat cheese eaters in herbal egg milk and rocket

AUTHOR
Kelley Price
DIFFICULTY
easy
RATING
3 5
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 6
  • 5 Branches of rosemary
  • 1 jar (500 g) Acacia honey
  • 3 discs (75 g each) frozen puff pastry
  • 4 Stem(s) Thyme
  • 125 ml Milk
  • 3 Eggs Size (M)
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 6 (à 40 g) Goat's cheese taler
  • 7-10 Tbsp Rocket
  • 7-10 Tbsp Grease
  • 7-10 Tbsp Flour

Directions

  1. 1

    Wash the rosemary twigs and put them into the honey jar. Leave the rosemary to stand for at least 1 week to allow the flavour to develop. Place the puff pastry slices next to each other on a floured work surface and allow to thaw.

  2. 2

    Wash the thyme, remove the leaves and chop them coarsely. Mix milk, eggs and thyme and season with salt and pepper. Grease 6 tartlet forms (12 cm Ø). Roll out puff pastry thinly on a floured work surface and cut out 2 circles (15 cm Ø) from each plate.

  3. 3

    Pour the dough into the moulds and press gently. Place the goat cheese taler in the middle of the mould, pour egg milk around the cheese until the mould is 3/4 full. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes until golden brown.

  4. 4

    In the meantime, clean, wash and dry rocket. Let the goat cheese tart cool down briefly and remove from the mould. Arrange baskets on a plate. Garnish with rocket and rosemary. Pour a little honey over the baskets.

Nutrition Facts

KCAL
350 kcal
CARBS
19 g
FATS
24 g
PROTEINS
15 g