EN
Français
Deutsch
Italiano
Español
Português
Nederlands
Polski
Dansk
Svenska
Norsk
Suomi
日本語
Bahasa Indonesia
Puff Pastry Tartlets with Spring Greens
These individual tartlets turn the usual order upside down: a creamy filling of blended greens and cream cheese sits under a lid of puff pastry, itself topped with cashews and cheese. The SuperSonic Chopper Tall blends the vegetables in seconds, and the silicone mould holds each tartlet in shape while the pastry browns.
- Total time
- 40 min
- Prep
- 15 min
- Cook
- 25 min
Ingredients
Method
Heat the oven to 200 °C (400 °F), fan setting. If some vegetables are firm, such as asparagus or chard stalks, blanch them in boiling water for 2 to 3 minutes and drain them in the Tupperware Double Colander.
Blend the vegetables in the Tupperware SuperSonic Chopper Tall until evenly chopped.
With the Tupperware Speedy Chef on speed 2, mix the crème fraîche, cream cheese, egg, salt and pepper, then stir in the blended vegetables.
Scatter the breadcrumbs into the base of the Tupperware silicone mini cake mould cavities and pour the vegetable mixture over them.
Roll the pastry out lightly with the Tupperware Modulo Rolling Pin and cut out 6 rounds of about 10 cm (4 in). Lay one over each filled cavity, press gently and tuck the edges down inside, trimming any excess.
Chop the cashews coarsely in the SuperSonic Chopper and scatter them over the pastry with the grated Gruyère and crumbled feta.
Bake for about 25 minutes, until the pastry is golden and the top lightly browned. Serve with an avocado and tomato salad.
