Ingredients
2x puff pastry (rectangular 25x42cm)
1 stick of leek
1 tablespoon oil
a little salt, pepper
200g cream or 200ml milk
2 eggs
250g KALTBACH Le Gruyère AOP
some fresh grated nutmeg
butter for the molds
flour for rolling
Preparation
- Halve the leek along and cut into strips. Heat the oil in a pan and briefly sweat the leek in it, lightly salt and set aside. Whisk the cream and eggs, grate and fold the cheese. Season the mixture with salt, pepper and nutmeg
- Preheat the oven to 220 ° C. Lightly grease 4 Tartelette molds (à 14-16 cm Ø, or 8 Tartelette molds à 10cm Ø) with butter. Roll out the dough sheets slightly larger on the lightly floured work surface and cut in half. Lay the bottom and sides of the molds with it, pulling something so that the pieces of dough are big enough. Use a fork to prick holes in the dough trays, soak the floors with baking paper and legumes. Bake the puff pastry in the hot oven on the bottom rail for 8 minutes
- Remove the molds from the oven. Distribute the leeks quickly on the pastry sheets and add the cream cheese mixture. Bake the tartlets in a hot oven on the lowest rack in about 20 minutes until golden brown. Let the cheesecake cool on a grid and serve lukewarm or cold
- Preparation: 30 minutes
- Rest time: 30 minutes
- Baking time: 30 minutes (serves 4)
