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Pot Cheese Tarts




Source of Recipe


Internet


List of Ingredients




CRUST
3/4 cup unbleached all-purpose flour
4 Tbsp. unsalted butter, cold, cut into 16 pieces
kosher salt
3 to 4 tablespoons ice water

FILLING
1 cup pot cheese or creamy farmer's cheese
1 egg
1/4 cup finely chopped spring onions
kosher salt
freshly ground black peppper


Recipe



1 To prepare the crust, combine the flour, butter and salt in a medium mixing bowl. Refrigerate 15 minutes. Working quickly, rub the butter into the flour with your fingertips until the butter looks like flour-coated cornflakes. Chill again for 10 to 15 minutes.

2 Sprinkle the ice water over the flour mixture, tossing with a fork as you go. Add only enough water for the dough to hold together. Refrigerate the dough, loosely wrapped in a kitchen towel, from 2 to 4 hours.

3 Divide the dough into fourths. Roll each into 5" circle on a lightly floured surface. Fit each circle into a 4" fluted tart pan with a removeable bottom, making sure to fit the dough into the edges of the pan. Trim the overhang flush with the edge of the pan and press the dough gently against the sides of the pan. Place the pans on a baking sheet and refrigerate for 15 to 30 minutes.

4 Meanwhile, heat the oven to 375 degrees. Prepare the filling: Meat the pot cheese, egg, spring onions and salt and peppers to taste in a bowl until well blended.

5 Fill the tart shells with a layer of raw beans or rice or aluminum pie beads. (Placing the beans on the pastry without a lining of aluminum foil allows the steam to escape and makes the crust crisper.) Bake until the pastry is golden brown around the edges, about 25 degrees. Remove and cool.

6 Remove the brans from the tart shells and reserve for future baking. Gently remove the shells from the pans and place directly on the baking sheet. Divide the filling among the shells and bake until the filling is set, about 20 minutes. Serve warm or at room temperature.