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Print Recipe
Tartlets with Cottage Cheese Filling and Pesto Recipe
Prepare these tartlets will not be difficult, cut out circles from the finished puff pastry and that's it. I do not buy store-bought tartlets, they are not delicious. These babies can be baked in the evening, and the next day fill the blanks. The pesto will be made from parsley. It turns out original and delicious!
Cuisine England
Cook Time 25 minutes
Servings
Ingredients
Cuisine England
Cook Time 25 minutes
Servings
Ingredients
Instructions
  1. Defrost the dough in advance. From one sheet, cut 9 circles with a glass, prick with a fork. Bake in the oven at 180 degrees for 15-20 minutes until golden brown. If the blanks rise strongly in the oven, press down a little with a fork.
    Defrost the dough in advance. From one sheet, cut 9 circles with a glass, prick with a fork.
Bake in the oven at 180 degrees for 15-20 minutes until golden brown. If the blanks rise strongly in the oven, press down a little with a fork.
  2. Place the washed and dried parsley without large stalks in the bowl of a blender. Add 2 tablespoons of pine nuts and a clove of garlic. Grind it.
    Place the washed and dried parsley without large stalks in the bowl of a blender. Add 2 tablespoons of pine nuts and a clove of garlic. Grind it.
  3. Add cottage cheese and vegetable oil. I used grape seed oil, you can take olive oil or any other. Grind into a homogeneous mass.
    Add cottage cheese and vegetable oil. I used grape seed oil, you can take olive oil or any other. Grind into a homogeneous mass.
  4. Ready puff blanks cool, spread our pesto on top, decorate with the remaining nuts and mint leaves.
    Ready puff blanks cool, spread our pesto on top, decorate with the remaining nuts and mint leaves.
  5. Guests will ask for a recipe!
    Guests will ask for a recipe!

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