Composition / ingredients
Step-by-step cooking
Step 1:
Products necessary for the preparation of the filling.
Step 2:
Cut onion into small cubes, fry it to a ruddy color in vegetable oil and put it in a bowl or other container to cool.
Step 3:
Fry finely chopped champignons in the same oil. Add butter, sour cream or cream, pepper, salt.
Step 4:
Now add mushrooms to the onion. If you want to get a less greasy filling, tip it on a sieve, excess oil will drain.
Step 5:
To prepare the dough, we will need only 3 products in a ratio of 1:1:1. These are flour, cottage cheese and butter or margarine.
Step 6:
Pre-chop butter or margarine with a knife, rub cottage cheese through a sieve (by the way, you can mash it with a potato masher, it will turn out no worse!), sift flour. We squeeze butter or margarine with part of the flour through our fingers, add the prepared cottage cheese. Then pour in the rest of the flour and knead a gentle, homogeneous dough. We cover the finished dough or hide it in a bag and in the refrigerator.
Step 7:
Roll the dough into a ball, hide it in a plastic bag, in the refrigerator for 30 minutes.
Step 8:
Roll out the dough 0.3-0.4 cm thick. We select a stencil circle (saucer, lid, glass) with a diameter slightly larger than the molds in which we will bake tartlets. We cut off the circles of the same size according to the stencil.
Step 9:
We put a circle of dough into each mold, crumple it into a mold, make several punctures with a fork in the bottom of future tartlets. We put the molds on a baking sheet, send them to the oven. Bake tartlets at 180 degrees. to a slightly ruddy color, not forgetting that they will still be in the oven together with the filling.
Step 10:
Ready-made tartlets are cooled a little so that it is convenient to stuff. Fill with the finished filling.
Step 11:
We sprinkle the stuffed tartlets with grated cheese on top and send them to the oven until it melts. We put it on a tray or a large dish and serve it to the table still warm. They are also delicious when cooled down.
Tartlets can be baked in advance, cooled. And on the day of the reception, fill with stuffing, bake quickly and serve to the table. Tartlets can be baked for the future, cooled and stored for some time in a dark, dry place (I think a couple of weeks). I had this once. Usually they are eaten with lightning speed, some things may remain on the second day, but no more. :)))
Caloric content of the products possible in the composition of the dish
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream with 25% fat content - 284 kcal/100g
- Sour cream with 20 % fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Cottage cheese of 40% fat content - 466 kcal/100g
- Cottage cheese of 20% fat content - 233 kcal/100g
- Cottage cheese of 18% fat content - 226 kcal/100g
- Cottage cheese of 10% fat content - 156 kcal/100g
- Low-fat cottage cheese - 75 kcal/100g
- Cottage cheese with sour cream - 260 kcal/100g
- Fruit cottage cheese - 147 kcal/100g
- Soft dietary cottage cheese - 170 kcal/100g
- Cottage cheese "vitalinia" - 64 kcal/100g
- Cottage cheese "morning" ( "danone") without sugar - 91 kcal/100g
- Cottage cheese - 156 kcal/100g
- Champignons - 24 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese "steppe" - 362 kcal/100g
- Uglich cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese "etorki" (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Ground black pepper - 255 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
