Ingredients:
1 sheet puff pastry (275 g; fridge)
200 g sheep's cheese (feta )
1 tablespoon chopped TK-Dill
50 g crème fraîche
2 garlic cloves
pepper
2 eggs
6 small tomatoes
125 g rocket
3 fresh ripe figs
1 tablespoon oil
60 ml Crema di Balsamico
salt
12 paper baking cups of 7 cm Ø
muffin tin with 12 wells of 8 cm diameter
first Preheat the oven to 250 ° (220 ° fan) Preheat. Cut out the pastry twelve square at approx 10 cm length. The paper baking cups in the troughs of the muffin tin basket. The lining paper cups each with a Teigquadrat and survive the Teigränder leave.
second Crumble the goat cheese. The dill with the sheep cheese and the crème fraîche, mix, peel the garlic through a press. Season with pepper and mix with the eggs. The cheese mixture on the dough. 2 tomatoes, washed and cut into six slices. In each case, a tomato slices on the muffins. The protruding Teigränder turn slightly inward. The muffins in a hot oven (middle) 16-18 minutes, until the pastry is lightly browned.
third Meanwhile, the rocket read, wash and spin dry. Crude remove stems and tear the leaves small. The rest of the tomatoes and cut into columns, thereby removing the stems. Wash the figs and also cut into slices. Rocket with the oil mix and spread on four small dishes, figs and tomatoes on it. Drizzle with crema di balsamico, salt and pepper. The finished muffins out of the mold release and serve with the salad.
Bon appetit!
Source: www.kuechengoetter. de
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