Poppy seed noodles with a difference - with speck julienne, apple and celery stalks
Ingredients for 8 mini tarts
260 g spelt flour
75 g cornmeal
2 tsp baking powder
1/4 tsp salt
60 g butter
100 ml sparkling water
Pinch of salt
Filling
20 Brussels sprouts
1 package HANDL TYROL Tiroler Speck PGI Speck Julienne
100 g mountain cheese
2 eggs
50 ml milk
Juice of 1 lemon
1 tsp honey
For an extra kick: Our Tiroler Speck PGI Speck Julienne
Method
Level of difficulty:
Hobby cook
- Mix the spelt flour and cornmeal with baking powder and salt in a bowl. Add the butter and sparkling water. Knead the ingredients into a smooth dough using a food processor or by hand. If the dough is still too crumbly, add a little more water. Cover the dough and refrigerate for 30 minutes.
- In the meantime, combine the speck julienne and mountain cheese with eggs, milk, lemon juice, honey, salt and pepper.
- Bring water to a boil in a pot and blanch the brussels sprouts for 3-4 minutes. Drain the water and cut the sprouts in half with a sharp knife.
- Grease and flour the mini quiche molds. Preheat the oven to 180°C.
- Divide the dough into 8 equal pieces and press them into the molds by hand. Prick the dough with a fork and pour the egg and cheese mixture over it. Carefully place the Brussels sprouts halves on top. Sprinkle with speck julienne and season with a little pepper.
- Bake in the preheated oven at 180°C (top and bottom heat) for 25-30 minutes.
Tip: Decorate with brussels sprout leaves and serve hot.