Leek & potato tarts

Leek & potato tarts

Total: 52 Min. | Active: 30 Min.
vegetarian, lactose-free, gluten-free
Nutritional value / piece: 126 kcal
, Fat: 5 g
, Carbohydrate: 14 g
, Protein: 4 g


12 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Leek filling

1 egg
200g lactose-free low-fat quark
3tbsp lactose-free milk
½tsp salt
a little pepper
1 apple, coarsely grated
250g leek, halved lengthwise, thinly sliced
250g mealy potatoes, coarsely grated

To prepare the tarts

1 gluten-free puff pastry (rolled out, approx. 32 cm in diameter, Leisi)
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12-hole muffin tin, greased

How it's done

Leek filling

Combine the egg, quark and milk, season. Add the apple, leek and potatoes, mix well.

To prepare the tarts

Roll out the dough thinly into a rough square shape. Cut the dough into 12 squares and place on the prepared baking tray. Prick the bases with a fork, spread the leek and potato mixture over the top.

Bake for approx. 22 mins. in the lower half of an oven preheated to 220°C.

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