Gorgonzola cheese tarts
Ingredients
- Shortcrust pastry
- 300 g brown flour
- 1 tsp sugar
- 0.5 tsp salt
- 1.5 dl water
- 100 g butter, cold, cut into pieces
- Cheese mixture
- 220 g Gorgonzola, cut into chunks
- 100 g crème fraîche
- 1 dl milk
- 3 eggs
- 3 dates, finely chopped
- 1 spring onion incl. green part, cut into rings
- 0.25 tsp salt
- a little pepper
- Utensils
- 4 mini tart tins (each approx. 10 cm in diameter), greased and floured.
Total time: 1hr 35m
Preparation Time: 30m
Servings
For
4 piece
Nutritional Information
Contains 862 Kcal, 28g Protein, 60g Carbohydrates, 55g Fat
Ingredients
- Shortcrust pastry
- 300 g brown flour
- 1 tsp sugar
- 0.5 tsp salt
- 1.5 dl water
- 100 g butter, cold, cut into pieces
- Cheese mixture
- 220 g Gorgonzola, cut into chunks
- 100 g crème fraîche
- 1 dl milk
- 3 eggs
- 3 dates, finely chopped
- 1 spring onion incl. green part, cut into rings
- 0.25 tsp salt
- a little pepper
- Utensils
- 4 mini tart tins (each approx. 10 cm in diameter), greased and floured.
Instructions
-
Shortcrust pastry
Mix the flour, salt and sugar in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Pour in the water and mix quickly to form a soft dough; do not knead. Flatten the dough, cover and chill for approx. 30 mins. Quarter the dough, shape into balls, press into the prepared tart tins, prick the base firmly with a fork, chill for approx. 30 mins. Transfer the cheese mixture to the prepared tart tins. -
Cheese mixture
Using the whisk on a hand mixer, whisk the cheese, crème fraîche and eggs in a bowl until the mixture becomes lighter in colour. Stir in the milk, dates and onions, season. -
To bake
Approx. 35 mins. in the lower half of an oven preheated to 180°C.
