Potato Tartlets with Sorrel and Crab

3
Average: 3 (1 vote)
(1 vote)
Potato Tartlets with Sorrel and Crab
share Share
print
bookmark_border Copy URL
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 tablespoons chopped Sorrel
150 grams Crabmeat (picked over)
50 grams Crème fraiche
Red pepper flakes
chopped Sorrel (for garnish)
How healthy are the main ingredients?
potatoWhipped creameggsaltNutmegCrabmeat

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.