Easy

Sauerkraut and cheddar tarts

Name: Sauerkraut and cheddar tarts
Yield: 8
Ingredients: 1 egg; 20.00 ml milk; 375g frozen all-butter puff pastry (we used Carême brand), thawed; 30.00 ml white sesame seeds; 150g store-bought sauerkraut; 100g roasted piquanté peppers (substitute roasted capsicum), thinly sliced; 240g cheddar, cut into 8 large pieces; 8 thyme sprigs, leaves picked; Rocket leaves, to serve

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https://healthimprovements.info/recipes/sauerkraut-cheddar-tarts/feg7avl9 — Sauerkraut and cheddar tarts

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by Michael James

May 20, 2019

“The pastries at Neighbor Bakehouse in San Francisco’s Dogpatch neighbourhood are a standout” - Michael and Pippa James.

1 egg
1 tbs milk
375g frozen all-butter puff pastry (we used Carême brand), thawed
1 1/2 tbs white sesame seeds
150g store-bought sauerkraut
100g roasted piquanté peppers (substitute roasted capsicum), thinly sliced
240g cheddar, cut into 8 large pieces
8 thyme sprigs, leaves picked
Rocket leaves, to serve

Method

1.

Preheat the oven to 190°C and line 2 baking trays with baking paper.
2.

In a small bowl, lightly whisk the egg and milk with a pinch of salt flakes.
3.

Cut the puff pastry into eight 13.5cm x 9cm rectangles and place on prepared trays. Lightly score a 1cm border around each pastry rectangle (do not cut all the way through) and prick the centre of each sheet. Lightly brush borders with egg wash and sprinkle with sesame seeds. Layer sauerkraut, peppers and a piece of cheddar over the centre of each pastry square.
4.

Bake for 10 minutes, then reduce oven to 180°C and bake for a further 10-12 minutes or until pastry is golden and flaky. Remove from the oven and sprinkle each tart with thyme and sea salt flakes. Cool slightly, then serve with rocket.