Leek Tartlets

Ingredients

• 200 g Flour
• 100 g cold butter
• 1 pinch salt
• 1 egg
• 2 shallots
• 2 chopped spring onions
• 20 g butter
• 100 g whipping cream
• 50 g sour cream
• 1 egg
• Salt
• Pepper
• caraway
• fat (for the molds)
• 6 tartlet tins

Instructions

1. 1.

   Sift flour onto a work surface, mix with salt and make a well in the center. Cut cold butter into small pieces, distribute around the well, add the egg to the center and use a knife to cut through all ingredients until small dough crumbs form. Quickly knead with hands into a dough, shape into a ball, wrap in cling film and chill for about 30 minutes.

2. 2.

   Wash, trim and finely chop spring onions.

3. 3.

   Peel shallots, finely chop and sauté in hot butter until translucent. Season with salt, pepper and caraway. Add the chopped spring onions.

4. 4.

   Roll out dough between two sheets of parchment paper and fill the greased tartlet tins. Bake in a preheated oven at 175 °C for about 5 minutes.

5. 5.

   Meanwhile whisk together cream, sour cream, egg, salt and pepper. Distribute the leek mixture into the partially baked tartlets, top with the cream mixture and bake for an additional 12–15 minutes until golden.