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🍽️ Small Leek Tarts

452 kcal · 30 min · 4 servings

Ingredients

• 300 g flour
• salt
• 220 g butter
• flour (for the work surface)
• 300 g leek
• 100 ml whipping cream
• 150 g low-fat quark
• 2 eggs
• 4 tbsp freshly grated parmesan
• pepper (from the mill)
• nutmeg (freshly grated)
• butter (for the molds)

Instructions

1. 1. Mix the flour with a pinch of salt.
2. 2. Mound the flour mixture on the work surface.
3. 3. Press a well into the center of the flour.
4. 4. Add 3 tablespoons of lukewarm water into the well.
5. 5. Distribute the butter in small pieces around the well.
6. 6. Chop all ingredients roughly with a dough scraper.
7. 7. Knead the mixture quickly by hand into a smooth dough.
8. 8. Shape the dough into a ball.
9. 9. Wrap the dough ball in cling film.
10. 10. Store the dough in the refrigerator for 30 minutes.
11. 11. Preheat the oven to 180 degrees Celsius with top and bottom heat.
12. 12. Cut the leek lengthwise.
13. 13. Rinse the leek under running water.
14. 14. Pat the leek dry.
15. 15. Slice the leek into thin rounds.
16. 16. Stir the cream with the quark.
17. 17. Add the eggs to the quark-cream mixture.
18. 18. Stir the cheese into the mixture.
19. 19. Season the filling with salt.
20. 20. Season the filling with pepper.
21. 21. Season the filling with nutmeg.
22. 22. Flour the work surface.
23. 23. Roll out the dough on a floured surface to a thickness of 0.7 centimeters.
24. 24. Cut circles with a diameter of about 10 centimeters from the dough.
25. 25. Grease the tartlet molds with butter.
26. 26. Place the dough circles into the molds.
27. 27. Shape a crust edge from the dough in the molds.
28. 28. Distribute the quark mixture over the dough base.
29. 29. Top the tarts with the leek.
30. 30. Bake the tarts in the preheated oven for approx. 30 minutes.
31. 31. Remove the tarts from the oven.
32. 32. Sprinkle the finished tarts with ground pepper.
33. 33. Serve the tarts.

Nutrition per serving

• kcal: 452
• Protein: 11 g · Fett/Fat: 32 g · Carbs: 31 g