Roquefort shallots tartlets

Name: Roquefort shallots tartlets
Cook time: 40 min
Total time: 40 min
Yield: 8
Ingredients: 5 Stem(s) Thyme; 6–8 Shallots; 1 TABLESPOON Oil; 100 g Roquefort cheese; 4 Eggs (size M); 150–200 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 1 package (270 g) fresh puff pastry for strudel and small pastries (rolled out on baking paper; 42 x 24 cm; refrigerated shelf); 7-10 Tbsp Grease

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 8

5 Stem(s) Thyme
6–8 Shallots
1 TABLESPOON Oil
100 g Roquefort cheese
4 Eggs (size M)
150–200 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
1 package (270 g) fresh puff pastry for strudel and small pastries (rolled out on baking paper; 42 x 24 cm; refrigerated shelf)
7-10 Tbsp Grease

Directions

1
Wash the thyme, shake dry and finely chop the leaves of 3 stems. Peel the shallots and cut them lengthwise into thick slices. Heat the oil in a pan, fry the shallots slices in it in portions while turning them, remove them. Crumble Roquefort into pieces. Mix eggs, chopped thyme and cream, season with salt, pepper and nutmeg.
2
Roll out the puff pastry and cut it into 8 squares of the same size. Grease the tartlet cups (approx. 8 cm Ø) with lift-off base and line with dough. Fold in the protruding edges and press firmly
3
Spread shallots and cheese into the tartlets. Pour egg cream over the top and bake on the middle shelf in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-30 minutes. Cover the last 10 minutes of the tartlets with aluminium foil to prevent them from getting too dark.
4
Remove the tartlettes from the oven, let them cool down a little and remove them from the tartlets. Sprinkle with thyme leaves and coarse black pepper and serve