Mini cheese tartlets
On my grandmother’s recipe
Ingredients:
200-220 g flour
125 g soft butter
¼ teaspoon salt
Milk
2 eggs
200 g feta cheese
Ground cumin or dried savory
Preparation:
Emulsify the butter in a bowl. Salt and mix with the flour. Rub between your fingers until they mix well and turn into butter crumbs. Then wet with a spoonful of milk to obtain a ball of dough. I didn’t need to add milk. Knead well until the warmth of your hands softens the dough.
Butter the tart molds or garnish with a small fluted paper baking cup. Dip a dough ball with the size of a cherry in each mold. Press with your thumb, then stick and smooth against the sides of the mold with your index finger. The thickness of the dough should be about 3 mm.
Separately, beat the eggs and the crumbled sheep cheese. Season with ground cumin or savory. Then spoon this mixture into the tartlets. Place the molds on a baking dish and bake at 180°C until they are golden. Unmold once cooled.
