Saint Agur blue cheese tartelettes with vegetables and oats
These Saint Agur blue cheese tartelettes are perfect for a picnic or a light appetiser. As pretty as they are delicious, they could even be served at a dinner party.
Preparation Time: 30 minutes
Cooking Time: 25 minutes
For the pastry
100 g butter
1 tsp salt
120 g wheat flour
60 g rolled oats (fine)
For the filling
100g g cherry tomatoes
20 g rolled oats (fine)
1 tbsp vegetable oil
1 tsp cocoa powder
For the topping
125 g Saint Agur
150 g sour cream
For the vegetable tartelettes: Pre-heat the oven to 180°C. Grease the tartelette tins (diameter 10 cm) with butter.
For the shortcrust pastry of the vegetable tartelettes: Knead all ingredients into a smooth dough with a mixer. Shape into a ball, wrap in cling film and refrigerate for about 1 hour. Roll out the dough for the vegetables tartelettes, cut out round circles suitable for the vegetable tartelette tins and put them in the tins. Prick the dough base of the vegetable tartelette several times with a fork, bake for about 5 minutes and remove.
For the filling of the vegetable tartelettes: Clean the leek, wash and cut it into thin rings. Wash and halve the tomatoes. Toast the oatmeal in a pan without fat and set aside. In another pan, heat the oil and soften the leek rings. Add the tomatoes and fry briefly. Dust with a little cocoa powder, season well with salt and pepper.
For the topping of the vegetable tartelettes: Finely dice 75g Saint Agur and mix with the sour cream, egg, nutmeg and salt and pepper. Spread the leek filling for the vegetable tartelettes into the cases and add the topping. Bake in the oven for approx. 20 minutes. Dice the rest of the Saint Agur and sprinkle the vegetables tartelettes with the toasted oatmeal about 2-3 minutes before the end of the baking time and allow to melt.
Serve the vegetable tartelettes warm or cold.
Tip: Prepare the shortcrust pastry for the vegetable tartelettes the day before!