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
-
15 minAppetizerpeanut, cucumber, bean sprouts, coriander leaf, Red pepper, fresh ginger, White wine vinegar, soy sauce, sesame oil, honey,cucumber salad with ginger-sesame dressing
-
20 minSide dishpeanut oil, giant shrimp, flour, cornstarch, mineral water, ice cubes,tempura of shrimp
-
10 minSide dishginger root, garlic, oil, Spinach, soy sauce, sugar,spinach with ginger and garlic
-
6 minSide dishpita bread, falafel ball, zucchini, little gem, mayonnaise,gourmet dish: pit points with falafel and zucchini
Nutrition
550Calories
Sodium17% DV415mg
Fat63% DV41g
Protein34% DV17g
Carbs9% DV27g
Fiber16% DV4g
Loved it