Raclette & courgette tartlets

Total time: 1hr 30m
Preparation Time: 45m

For 12 piece

Nutritional Information

Contains 240 Kcal


  • Tartlets
  • 1 cake mixture, rectangular, rolled out
  • 150 g raclette cheese, coarsely grated
  • 1 potatoes, coarsely grated
  • 1 courgettes (approx. 120 g), coarsely grated
  • 1 tbsp white flour
  • 3 egg
  • 1 dl full cream
  • 0.25 tsp salt
  • a little nutmeg
  • a little pepper
  • Serve
  • 0.5 bunch chives, finely chopped
  • 200 g sour single cream
  • Utensils
  • 12-hole muffin tin (each hole approx. 7 cm in diameter)

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  • Tartlets

    Roll out the pastry to approx. 3 cm thick and cut into 12 squares (see tip). Place the pastry squares into the wells of the prepared tin, prick the bases. Mix the cheese, potatoes and courgette in a bowl, add the flour and all the other ingredients up to and including the nutmeg, mix well. Divide the mixture onto the pastry bases.
  • Bake

    Approx. 30 mins. in the lower half of an oven preheated to 220°C.
  • Serve

    Mix the chives with the sour single cream. Serve with the tartlets.
  • Tip:

    Using a pair of kitchen scissors, cut the pastry into squares along with the baking paper, place in the moulds together with the paper.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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