Cheese and minipic together in the best possible combination
10–12 mini flan tins, about 7 cm in diameter
350g shortcrust pastry, rolled out
1 tbsp. flour
200 ml milk
3 eggs, whisked
Nutmeg, pepper, paprika
200g cheese, e.g. Gruyère, grated
1/2 bunch of mixed herbs, chopped
5–6 minipics, sliced
- Cut round shapes out of the dough, about 8cm in diameter. Place in the mini flan tins, pull the edges well up and prick the base all over with a fork. Place tins on a baking tray. Preheat oven to 220°C.
- Topping: Mix flour, milk and eggs until smooth, then season. Sprinkle cheese, herbs and minipics evenly over the pastry cases in the tins. Pour liquid mixture over the top.
- Bake cheese tartlets in the lower part of the oven for 15-20 minutes.
- Serve with salad.
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