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

Ingredients

12 pieces

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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
kochen@bettybossi.ch

Leek filling

1 egg
200 g lactose-free low-fat quark
3 tbsp lactose-free milk
½ tsp salt
a little pepper
1 apple, coarsely grated
250 g leek, lengthwise halved, in fine slices
250 g 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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Utensils

12-hole muffin tin, greased

How it's done

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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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