Tartlets with leeks and cheese

Ingredients

• salt - a pinch
• egg yolks - 2 pcs.
• flour - 200 g
• 1 yellow sweet pepper
• vegetable oil - 1 tbsp.
• 8 pitted olives
• sugar - 1 tbsp.
• butter - 100 g
• 2 Art. l. parsley
• 100 g of cheese
• 1 leek, white part only

Cooking

Step 1

1. Put the baking molds in the refrigerator in advance. Separate the yolks from the whites. Put the yolks in the refrigerator. Sift flour into a bowl along with salt. Warm the butter to room temperature, add to the bowl and mix thoroughly. 2. Add sugar and chilled yolks. Knead into a smooth elastic dough. Wrap it in cling film and refrigerate for 30 minutes. 3. Preheat the oven to 180ºС. Roll out the dough on a floured surface. Cut out circles from the dough slightly larger than the diameter of the molds. Place a circle cut out of parchment on the bottom of each pan, then lay out the dough so that it covers the bottom and sides. Pour dry beans on the dough, put in the oven and bake for 15 minutes. Take out the tartlets, remove the beans. Do not turn off the oven. 4. Thoroughly wash and dry the leek, cut the white part into thin half rings. Wash the pepper, cut in half and remove the core, cut the flesh into cubes. In a large frying pan, heat the vegetable oil, fry the leeks and peppers in it, 3 minutes. Remove from heat and let cool slightly. 5. Crush the cheese with your hands. Wash parsley, dry and chop. Fill the tarts with the leek and pepper mixture. Put olives, parsley and cheese on top. Place in oven and bake for another 10 minutes. Serve hot. Glossary Tartlets (from the French tarte - "cake") are small baskets made of shortbread or puff pastry, used for serving various salads, pates and other snacks. They are usually eaten with stuffing. Desserts, such as gelled fruits, can also be served in tartlets.