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Ingredients
Apricot and Gorgonzola Tartlets
- For the shortcrust
- 250 grams Pastry flour
- salt
- 1 egg
- 100 grams cold butter
- Pastry flour (for the work surface)
- Fat (for ramekins)
- For the topping
- 100 grams Gorgonzola
- 100 grams Herb cream cheese
- 100 grams Crème fraiche
- 30 grams ground almonds
- salt
- freshly ground peppers
- 1 can Apricot (325 grams)
- In addition
- Chives (for garnishing)
For the pastry: pile flour on the work surface, mix with salt and make a well in the center. Cut cold butter into small pieces and arrange around the well. Place an egg and 2 tablespoons of ice cold water into the well and chop all ingredients with a knife until crumbly. Quickly knead into a dough with your hands, shape into a ball and wrap in plastic wrap. Refrigerate for 30 minutes.
Roll out pastry on a floured surface, line ramekins with it, making an edge all around. Cut gorgonzola into cubes. Whisk cream cheese with sour cream and Gorgonzola. Add almonds and season with salt and pepper.
Drain apricots and cut into quarters. Spread cream cheese evenly in prepared ramekins. Top with apricot quarters. Bake tartlets in preheated oven at 175°C (approximately 350°F) for about 25 minutes. Garnish with chives and serve.
(Percentage of daily recommendation)
| Calorie | 814 cal. | (39 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 55 g | (47 %) | ||
| Carbohydrates | 61 g | (41 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |