Mussel Tartlets

Ingredients

• 6 slices of puff pastry (square)
• 150 g mussel meat (pre-cooked, ready for kitchen)
• 2 Tomatoes
• 2 Garlic cloves
• 4 eggs
• 100 g freshly grated Gruyère cheese
• 250 ml Whipping Cream
• Salt
• pepper (from the mill)
• 0.5 bunch parsley (roughly chopped)
• nutmeg (ground)
• flour (for the tartlet molds)
• oil (for the tartlet molds)

Instructions

1. 1.

   Let the puff pastry thaw while lying side by side.

2. 2.

   In a bowl whisk the eggs, then stir in cheese and cream. Season with salt and pepper. Peel the garlic, press it into the mixture, and season further with salt, nutmeg, and pepper. Fold in parsley.

3. 3.

   Wash the tomatoes, remove the stem ends, and slice them thinly.

4. 4.

   On a floured work surface lightly roll out the pastry pieces and line the greased tartlet molds, trimming excess dough.

5. 5.

   Place mussels and tomato slices into the tartlets and pour over the cheese‑egg‑cream mixture. Bake in a preheated oven at 200 °C (fan) for about 15–20 minutes. Remove, let cool slightly, and serve.