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🍰 Crispy Chicory Roquefort Tartlets

418 kcal · 30 min · 4 servings

Crispy Chicory Roquefort Tartlets Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Do not preheat the oven yet; prepare the dough first.
  2. 2. Put flour and a pinch of salt into a bowl.
  3. 3. Add the egg yolk and the butter cut into small cubes.
  4. 4. Knead everything quickly into a smooth dough.
  5. 5. Divide the dough into four equal pieces.
  6. 6. Press the dough pieces into four greased tartlet molds.
  7. 7. Place the molds in the refrigerator for about 1 hour.
  8. 8. Wash the chicory under running water.
  9. 9. Cut the chicory in half lengthwise.
  10. 10. Remove the hard white core in the center.
  11. 11. Cut the chicory halves into strips about 1 cm wide.
  12. 12. Bring salted water to a boil in a pot.
  13. 13. Put the chicory strips into the boiling water for approx. 1 minute (this is called blanching).
  14. 14. Drain the chicory and rinse it immediately with cold water to stop the cooking process.
  15. 15. Let the chicory drain well.
  16. 16. Cut the Roquefort cheese into small cubes.
  17. 17. Finely chop the parsley.
  18. 18. Mix the drained chicory, parsley, Roquefort, egg, and Creme Fraiche in a bowl.
  19. 19. Season the filling with black pepper.
  20. 20. Fill the filling evenly into the pre-chilled pastry cases.
  21. 21. Preheat the oven to 200 degrees.
  22. 22. Bake the tartlets for approx. 25 minutes until golden brown.

Nutrition per serving