Baby Tarts of Blue Cheese (German and Vegetarian)

Ingredients

• 500 g shortcrust pastry (ready-made & thawed if frozen)
• 2 leeks (washed, patted dry & thinly sliced)
• 2 tablespoons canola oil
• 500 g sauerkraut (jarred or canned, rinsed & well-drained)
• 250 g blue cheese (blue brie suggested, crumbled or diced sml)
• 1 teaspoon caraway seed (caraway preferred, but may use cumin seeds)
• 1 large egg
• 2 egg yolks
• 250 ml milk
• salt & freshly ground black pepper (to taste)

Directions

1. 1

   Roll pastry to the thickness of a coin. Cut six 12-cm (5-in) rounds & fit into six 10-cm (4-in) tartlet tins or Yorkshire pudding tins. Press the dough rounds well into the sides to make sure they come up beyond the tin edges to allow for shrinkage.

2. 2

   Line tart cases w/foil, fill w/baking beans or dried lentils & chill for 20 minutes.

3. 3

   Saute leeks in oil for 5 min till softened & set aside to cool. Preheat oven to Gas Mark 6 (200C or 400F).

4. 4

   Bake tart cases for 10 minutes. Then remove foil & beans (or lentils) & bake for another 5 minutes. Reduce oven temp to Gas Mark 4 (180C or 350F).

5. 5

   Divide leeks + sauerkraut among the tart cases, drop in the crumbled or diced cheese & sprinkle w/the caraway or cumin seeds.

6. 6

   Beat the egg, yolks + milk & pour into the tarts, forking the mixtures to distribute well.

7. 7

   Return to the oven & bake for 20 min till risen & golden brown. Cool slightly b4 removing from the tins & serve warm.