Shortcrust Pastry Boats with Cheese Filling
Shortcrust pastry boats filled with fresh cheese and tomato are a delightful recipe featuring crisp dough and creamy filling. Try this and other recipes from Spoonsparrow!
Ingredients
- 200 g Flour
- 100 g butter
- 1 egg
- Salt
- 1 beef tomato
- 1 Spring onion
- 2 tbsp mixed chopped herbs
- 400 g Cottage Cheese
- 1 tbsp grated Parmesan
- 0.5 bunch Parsley
- Salt
- Pepper
- fat (for greasing the molds)
- legumes (for blind baking)
Instructions
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1.
Mix flour, butter, salt and egg quickly into a shortcrust dough, shape into a ball, wrap in foil and refrigerate for 30 minutes. Divide into 12 portions and press each into a greased pastry boat mold. Form a rim and chill the molds for 1 hour. Cover the pastry bases with parchment paper, top with legumes and bake at 200°C for 10 minutes. Remove, discard the paper, remove the legumes and transfer the pastry bases to a cooling rack.
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2.
For the filling wash and finely chop the tomatoes. Wash the spring onion, trim the ends and slice into thin rings. Mix with herbs, cottage cheese, Parmesan, salt and pepper, then fill the boats. Finely chop half of the parsley and sprinkle over the filling, garnishing with the remaining parsley.
