Savoury Muffins – always a welcome treat.
For the tartelettes:
250 gr. flour
125 gr. butter
1 tbsp. salt
3 tbsp. cold water
For the filling:
70 ml olive oil
70 ml milk
150 gr. flour
1 sachet baking powder
150 gr. grated cheese
150 gr. ewe`s cheese (chopped)
Herbs of your choice (Basil, Parsley, Oregano – chopped)
50 gr. green olives (chopped)
50 gr. dried tomatoes (chopped)
50 gr. pine nuts (roasted)
2 tbsp red pesto
You need too:
Muffin sheet (for 12 pieces)
Lentils for the pre-baking with muffin-forms
Oven preheated at 360°F/180°C (upper lower heat)
Put the ingredients for the dough – flour, butter, egg, salt, cold water – into a bowl and knead together quickly. Put into foil and let it rest in the fridge for at least one hour.
After the dormant phase cut it into 12 pieces.
Form round little flats and put them into the muffin tin form. Fill then lentils into the paper forms to underpin.
In the oven at 360°F/180°C (upper lower heat) bake them for 25 minutes and let them cool down.
For the filling slightly roast the pine nuts in a pan at medium heat.
Chop together with the parsley and the basil (your choice of herbs).
Add the red pesto, the dried tomatoes and the olives and chop as well.
In a bowl mix the eggs together with the milk and the oil until foamy – approx. 3 min.
Add the flour/baking-powder mix and go on at low speed.
Add the chopped ewe`s cheese, the grated chees and the pesto-mixture and fold with a spatula quick.
Spread generous into the tartelettes.
Bake in the preheated oven at 350°F/180°C (upper lower heat) appox. 30 minutes.
I hope you all had some fun with the recipe.