2 rolls of goats cheese (each 150g)
1 pack of fresh butter
puff pastry (270g, found in the refrigerated section)
1 jar (250g) Maintal Annes Finest Wild Lingonberries Selection
2 stalks oregano Grease to line the baking tin
1. Cut each of the rolls of goats cheese into three. Cut the puff pastry dough in half lengthways and cut each half into 3 squares. Grease every other mould of a 12-mould muffin tin, so that you have 6 greased moulds. Lay the pastry squares in the greased moulds. (As the pastry will spread out of the mould during baking, it is important to alternate the pastry between moulds, so that the squares do not stick to one another).
2. Distribute half of the lingonberries among the pastry moulds. Place a piece of goats cheese on top. Bake in a pre-heated oven (electric oven: 200°C/ fan oven: 175°C/ gas: please see manufacturer information) and bake for 10–12 minutes.
3. Wash the oregano and shake dry. Pluck the leaves from the stalks. Take the muffin tray out of the oven and lift the puff pastry tartlets carefully out of the moulds. Garnish with the remaining lingonberries and oregano.
Preparation time: approx. 25 minutes.
Approx. 1680 kJ, 400 kcal per tartlet. Protein 12g, fat 27g, carbohydrates 29g