Mediterranean cheese tarts

Mediterranean cheese tarts

Total: 55 Min. | Active: 30 Min.
vegetarian, lactose-free
Nutritional value / people: 531 kcal
, Fat: 34 g
, Carbohydrate: 33 g
, Protein: 23 g

Ingredients

4 people

Hint:


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

Base

1 puff pastry dough, rolled into a circle (approx. 32 cm Ø)
1 onion, cut into rings

Egg mixture

2 ½ dl Free From Milch
2 fresh eggs
100 g Parmesan, coarsely grated
75 g feta free from
¼ tsp salt
a little pepper

Tomatoes

50 g dried tomatoes, finely chopped
½ bunch oregano, finely chopped
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Utensils

8 ovenproof mini tart tins (each approx. 8 cm in diameter), greased

How it's done

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Base

Roll out the dough, cut out 8 circles (each approx. 10 cm in diameter), place in the prepared tins. Prick firmly with a fork, cover with the onion.

Egg mixture

Whisk the milk and eggs in a measuring cup. Add the parmesan and feta, season, mix, spread on top of the pastry.

Tomatoes

Top with the tomatoes and oregano.

To bake

Approx. 25 mins. in the lower half of an oven preheated to 220°C.

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