Tartlets with soft cheese
Description
The recipe won't take much time. Ready-made vegetable tartlets with soft cheese look simply stunning. Although the dough may look bulky, it tastes very light and airy—it simply melts in your mouth. When I make tartlets, I often experiment, for example—with herbs or the dough. You can make such tartlets with yeast or shortcrust pastry, and instead of zucchini and tomatoes use pumpkin, squash, eggplant, carrot. All of this pairs wonderfully with soft cheese. Also, instead of "brie" you can use any soft cheese. Can be served warm or chilled.
Instructions
- 1
Step 1
Wash and clean the zucchini. Cut the zucchini into rounds about 4–6 mm thick. Wash the tomatoes as well and dry them. Cut them into rounds. Soft cheese—not necessarily brie—mash with a fork.
- 2
Step 2
Roll out ready-made puff pastry to 1 cm thick. Take a mold or glass and cut out circles with it. Brush the dough with butter: melt a little butter and brush the future tartlets on top with a pastry brush. Then place a little cheese on each tartlet.
- 3
Step 3
On each cheese tartlet, place zucchini or tomato. I usually alternate: half with one, half with the other. You can also sprinkle a little more cheese on top, regular or "brie". Preheat the oven to 180 degrees. Place the tartlets on an oiled baking sheet, sprinkle with salt and pepper, and bake for 20-30 minutes.