Ricotta Leek Tartlets Recipe – These small ricotta leek tarts are individually baked in small pie tarts. Where you should leave the cheap baking forms left, as at these, at the latest if one the tartlets or small cakes from the mold would like to solve, despite buttering and flogging simply easy to stick and the whole work was perhaps for nothing. In the last few years, you can now buy some of the best of the pastry molds of high quality, even molds where you can simply pick the soil out in household stores or on the Internet, which is guaranteed not sticking and you have a whole life joy. Since in an average household, as is also the case with me, you only have one set of 6 – 8 pieces of tortelette in stock, this is not a problem. You can bake the half of the cake from the cheese tarts first, then the tarts are cooled down briefly from the molds, the remaining soils into the still warm baking molds, filling above and down into the oven. These ricotta leek tarts taste fine with finely chopped leeks during the cold season, but in the summer you can cut finely sliced spring onions under the filling mass instead. This recipe is very special and you will definitely love it, if you still want to try the following there resep ayam goreng,which is even better
Ingredients: for 12 pieces
- 150 g wheat flour type 405
- 150 g of curd (lean)
- 150 g of butter
- 250 g ricotta 13% fat absolute
- 200 g Schmand Sauermil product: 24% fat
- 1 egg size M
- 20 g finely grated Parmesan cheese
- Weighed 150 g
- 1 tbsp butter
- salt and pepper
Also for baking:
- Small tortelette baking with
- A diameter of 11-12 cm
- Some extra flour for processing
- Some butter to spread the baking molds
- Cranberries from the glass
- For the preparation of this recipe for ricotta leek tarts, the dough for the dough floors should be prepared first.
- Combine flour, some salt, curd and warm butter quickly with cold hands to form a smooth, smooth dough, knead until the whole flour has been worked in.
- Place the dough in foil for 1 hour in the refrigerator.
For the filling:
- Clean the leeks, wash, cut the bar in half, cut it lengthwise, cut a little narrower strips and cut into small pieces of the same size as onion cubes.
- In a layered pan in 1 tbsp butter, lightly glaze the leek cubes for 8 – 10 minutes with frequent turning.
- Season with salt and pepper and place aside for cooling.
For ricotta filling:
- Ricotta, here on my recipe I used Italian fat-reduced ricotta. However, any other ricotta fat level can be as desired.
- Ricotta with an egg, Schmand and 20 g finely grated Parmesan. Season with salt and pepper to taste.
- Cool the leeks of the leeks and keep them cool until they are ready for use.
- Sprinkle the provided tartlet baking dishes with a little liquid butter, thinly dust the flour.
- Remove the cool dough from the refrigerator. On a work surface sprinkled with a little flour, add some dough with the rolling pin thinly, but do not roll too thinly, and with a glass or small bowl, which has a diameter of about 1 cm larger than the pastry baking tray, firstly 6 round dough plates for the floors.
- Each pastry with it, while the edge a little pull up, as well as the dough carefully a little push down into the groove.
- For each tart, remove approximately 1 tbsp from the filling compound, spread the mixture over the pastry base and place it on the large baking tray from the oven.
- Insert the baking tray in the center of the baking oven into the preheated oven at 200 ° C and bake in the oven for about 25 – 30 minutes.
- During this time, the remaining 6 dough sheets can be diced out of the dough and stored on a sheet of baking paper next to each other for later storage.
- Remove the baked Ricotta leek tartlets from the oven, place them on a cake rack for easy cooling. Keep the oven closed.
- The ricotta tartlets can be carefully removed from the molds and stored on a plate with the help of a handkerchief.
- The baking molds (do not need to spread the butter separately), cover the rest of the dough floors, spread the rest of the filling well and bake in the same way in the oven.
To serve, place the previously baked tartlets briefly in the still hot oven to warm up. Serve as a starter to a glass of wine together with cranberries from the glass.
These ricotta leek tarts can also be just refrigerated, well packaged, so they do not break free for 2 months at good quality.