Filter
Reset
Sort ByRelevance
Linkynrose
Mini potato tartlets with bluefin cheese
Mini potato tartlets with bluefin cheese.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 200 ° C.
-
Peel the potatoes and grate them in the food processor with a fine grater. Grease the muffin mold.
-
Put the potato grater in a bowl and mix with the oil and salt. Divide the potato over the cavities of the muffin mold.
-
Push well so that trays appear. Put the mold in the middle of the oven for about 20 minutes until the potato is golden brown.
-
Meanwhile, wash the leek and cut into pieces of about 2 cm. Ris the thyme from the twigs and finely chop the garlic.
-
Heat the rest of the oil in a frying pan and fry the leek, thyme and garlic for about 8 minutes on low heat. Season with pepper and salt.
-
Remove the muffin mold from the oven. Leave the oven on and lower the temperature to 175 ° C.
-
Beat the eggs with the whipped cream. Cut the cheese into small pieces.
-
Divide the leeks over the potato boxes. Pour the cream mixture over and spread the cheese over the tarts.
-
Fry the potato tarts in approx. 15 minutes in the middle of the oven until done. Take out with a spoon and serve.
Blogs that might be interesting
-
30 minSide dishBrussel sprout, olive oil, small onion (finely chopped), curry powder, Whole grain bread, brine meat, water,crostini with sprout puree -
30 minAppetizereggplant, lemon, fresh mint, ripe avocado, creme fraiche, olive oil, pomegranate seeds,grilled eggplant with avocado cream -
15 minSide dishgreen beans, baking flour, rice oil, garlic, red curry paste, Japanese soy sauce, lime,stir-fried cauliflower with red curry -
40 minLunchzucchini, flour, egg, shallot, dried oregano, garlic, olive oil, old cheese, Greek yoghurt, grated horseradish, arugula,zucchini pancakes with horseradish dip
Nutrition
550Calories
Sodium17% DV415mg
Fat63% DV41g
Protein34% DV17g
Carbs9% DV27g
Fiber16% DV4g
Loved it