for 12 pieces

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)

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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