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Goat cheese & courgette tartlet

Cooking Time

45 mins

Serving Suggestion

30 people

Difficulty

Allergy information

Tags

Ebéd Picnic Spring Summer
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How to make Goat cheese & courgette tartlet

1

Make the dough as usual including 120g of margarine GOLD CUP® CAKE

2

Sheet the dough, add the GOLD CUP® PUFF PASTRY and fold 3x3

3

Store the dough in the fridge

4

Sheet the puff pastry to a thickness of 2 mm

5

Shape your forms and allow to rest for 30 minutes

6

Meanwhile mix the goat cheese, ricotta, honey and salt & pepper

7

Spread in each mould 50g off your filling and add some crushed walnuts

8

Slice the courgettes with the mandolin

9

Cut these pieces in half and layer them in the mould

10

Bake for 30 minutes at 180°C

Ingredients used

Vandemoortele Ingredients

Other Ingredients

Puff Pastry:
1250 g flour
650 g water
25 g salt
120 g GOLD CUP® CAKE
1000 g GOLD CUP® PUFF PASTRY
--------------------------------
Filling:
70 g goat cheese
70 g ricotta
Salt & pepper
20 g honey
Walnuts
Green & yellow courgettes

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