Mini Savory Tartlets

Ingredients

• 250 g spelt whole‑grain flour (+ 1 tbsp for handling)
• 1 tsp Baking powder
• salt to taste
• 125 g low‑fat quark
• 1 egg
• 4 tbsp rapeseed oil
• 1 pack FRoSTA chicken fricassee (500 g each)
• 4 tbsp milk (1.5 % fat)
• 1 tbsp olive oil (+ 1 tsp for greasing)
• 80 g shredded mozzarella (45 % fat in whole product)
• 100 g wild herb salad
• 1 tsp lemon juice
• black pepper to taste

Instructions

1. 1.

   In a bowl combine flour, baking powder and a pinch of salt. Add quark, egg and rapeseed oil; knead into a smooth dough.

2. 2.

   Heat the chicken fricassee with milk in a pan over medium heat for about 4–6 minutes as directed on the package, stirring several times. Let it cool slightly.

3. 3.

   Roll out the dough on a lightly floured surface and cut out eight circles (≈10 cm diameter). Place them in a lightly greased muffin tin and press gently into the cups.

4. 4.

   Evenly spread the chicken mixture over the dough cups and sprinkle with mozzarella. Bake in a preheated oven on the middle rack for 20–25 minutes, until the cheese is melted and lightly browned.

5. 5.

   Meanwhile, wash and dry the wild herb salad, then toss it with olive oil, lemon juice, salt and pepper to make a fresh salad.

6. 6.

   Remove the tartlets from the tin, let them cool briefly, and serve warm on top of the herb bed.