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🍽️ Crispy Cheese Boats Made from Shortcrust Pastry

385 kcal · 30 min · 4 raciones

Ingredientes

• 200 g flour
• 100 g butter
• 1 egg
• salt
• 1 plum tomato
• 1 spring onion
• 2 tbsp mixed chopped herbs
• 400 g cottage cheese
• 1 tbsp grated parmesan
• 0.5 bunch parsley
• salt
• pepper
• fat (for the mold)
• legumes (for blind baking)

Preparación

1. 1. Preheat the oven to 200 degrees Celsius.
2. 2. Quickly mix flour, butter, salt, and egg to form a shortcrust pastry dough.
3. 3. Shape the dough into a ball.
4. 4. Wrap the dough ball in cling film.
5. 5. Chill the dough in the refrigerator for 30 minutes.
6. 6. Divide the dough into 12 equal portions.
7. 7. Lightly grease the small boat-shaped molds.
8. 8. Press each dough portion into a greased mold.
9. 9. Shape a firm edge along the dough bases.
10. 10. Place the filled molds in the refrigerator for 1 hour.
11. 11. Place parchment paper over the dough bases.
12. 12. Distribute legumes (e.g., dried beans) as pie weights on top of the paper.
13. 13. Bake the dough bases at 200 degrees for 10 minutes.
14. 14. Remove the molds from the oven.
15. 15. Carefully remove the parchment paper.
16. 16. Remove the legumes.
17. 17. Turn out the dough bases onto a cooling rack.
18. 18. Wash the tomatoes thoroughly.
19. 19. Finely chop the tomatoes.
20. 20. Wash the spring onions.
21. 21. Trim the ends of the spring onions.
22. 22. Slice the spring onions into thin rings.
23. 23. Mix tomatoes, spring onions, herbs, cream cheese, Parmesan, salt, and pepper.
24. 24. Fill the cheese mixture into the pre-baked dough boats.
25. 25. Finely chop half of the parsley.
26. 26. Sprinkle the chopped parsley over the filling.
27. 27. Garnish the boats with the remaining parsley.

Nutrición por ración

• kcal: 385
• Protein: 19 g · Fett/Fat: 22 g · Carbs: 28 g