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Mini potato tartlets with bluefin cheese
Mini potato tartlets with bluefin cheese.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Peel the potatoes and grate them in the food processor with a fine grater. Grease the muffin mold.
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Put the potato grater in a bowl and mix with the oil and salt. Divide the potato over the cavities of the muffin mold.
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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.
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Meanwhile, wash the leek and cut into pieces of about 2 cm. Ris the thyme from the twigs and finely chop the garlic.
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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.
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Remove the muffin mold from the oven. Leave the oven on and lower the temperature to 175 ° C.
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Beat the eggs with the whipped cream. Cut the cheese into small pieces.
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Divide the leeks over the potato boxes. Pour the cream mixture over and spread the cheese over the tarts.
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Fry the potato tarts in approx. 15 minutes in the middle of the oven until done. Take out with a spoon and serve.
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Nutrition
550Calories
Sodium17% DV415mg
Fat63% DV41g
Protein34% DV17g
Carbs9% DV27g
Fiber16% DV4g
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