Follow these steps for perfect results
shortcrust pastry
ready-made & thawed
leeks
washed, thinly sliced
canola oil
sauerkraut
rinsed & well-drained
blue cheese
crumbled or diced
caraway seed
egg
egg yolks
milk
salt
to taste
black pepper
freshly ground, to taste
Roll shortcrust pastry to coin thickness.
Cut six 12-cm (5-in) rounds and fit into six 10-cm (4-in) tartlet tins, pressing well.
Line tart cases with foil, fill with baking beans, and chill for 20 minutes.
Sauté sliced leeks in canola oil for 5 minutes until softened.
Preheat oven to 200C/400F/Gas Mark 6.
Bake tart cases for 10 minutes.
Remove foil and beans; bake for another 5 minutes.
Reduce oven temperature to 180C/350F/Gas Mark 4.
Divide sautéed leeks and sauerkraut among tart cases.
Add crumbled or diced blue cheese and sprinkle with caraway seeds.
Beat egg, egg yolks, and milk; pour into tarts, forking to distribute.
Bake for 20 minutes until risen and golden brown.
Cool slightly before removing from tins and serve warm.
Expert advice for the best results
Use a high-quality blue cheese for the best flavor.
Ensure sauerkraut is well-drained to prevent soggy tarts.
Blind bake the tart crust properly to avoid a soggy bottom.
Everything you need to know before you start
15 minutes
Can be assembled ahead of time and baked just before serving.
Garnish with a sprig of fresh thyme or parsley.
Serve warm as an appetizer or light lunch.
Pairs well with a crisp green salad.
Complements the blue cheese and sauerkraut.
Clean and crisp, balances the richness.
Discover the story behind this recipe
Showcases German flavors in a small, elegant format.
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