Cheese Tartlets

Ingredients

• 250 g wheat flour type 550 (and a little flour for working)
• 0.5 sachet dry yeast
• 2 tbsp liquid butter
• 1 tsp salt
• 1 Shallot
• 200 g crumbly cream cheese
• 80 g grated Bergkäse
• Salt
• pepper (ground)
• 0.5 tsp ground caraway
• 1 tsp chives sprigs
• 1 tsp freshly chopped parsley
• 0.5 stalk leek
• butter (for the molds)
• Flour (for the molds)
• 1 egg yolk
• 1 tbsp whipping cream

Instructions

1. 1.

   For the dough mix flour with yeast and add about 130 ml lukewarm water. Add butter and salt, then knead with a hand mixer until smooth and supple. If needed, add more flour or water. Let rest in a warm place for about 1 hour.

2. 2.

   Meanwhile, peel and finely dice the shallot for the filling. Mix cream cheese with Bergkäse, diced shallots, salt, pepper, caraway, chives, and parsley. Season to taste. Wash, trim, and slice the leek into thin rings.

3. 3.

   Grease the depressions of a muffin tin and dust with flour. Roll the dough on a floured surface to about 1/2 cm thickness. Cut circles roughly 8 cm in diameter and place them in the muffin cups. Press firmly, form a small rim, and fill with the cheese mixture. Distribute leek rings on top. Beat egg yolk with cream and brush the dough edges. Let rest again for about 30 minutes.

4. 4.

   Preheat oven to 220°C (428°F) fan or conventional. Bake the pastries for about 12 minutes. Allow to cool slightly, remove from tins, and set on a cooling rack.