Potato Tartlets with Sorrel and Crab
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Ingredients
for
12
- Ingredients
- butter (for greasing)
- 600 grams waxy potatoes
- 200 milliliters Whipped cream
- 1 egg
- 100 grams grated Gruyere
- salt
- freshly grated Nutmeg
- 2 Tbsps chopped Sorrel
- 150 grams Crabmeat (picked over)
- 50 grams Crème fraiche
- Red pepper flakes
- chopped Sorrel (for garnish)
Preparation steps
1.
Preheat the oven to 180°C (approximately 350°F) convection. Grease a mini muffin pan with butter.
2.
Peel, rinse and coarsely grate potatoes. Divide between muffin recesses. Whisk the cream with the egg and cheese. Season with salt and nutmeg. Fold in the chopped sorrel then distribute over the potatoes. Bake for about 25 minutes, until golden brown.
3.
Remove from the oven and from the muffin pan.
4.
Pick the crabmeat apart with a fork. Mix with crème fraîche then spread over potato tart bases. Sprinkle with red pepper flakes and garnish with chopped sorrel. Serve warm or at room temperature.
