Suluguni and Cilantro Tartlets
Almond and flax flour add fiber, magnesium, and a lower carbohydrate load than regular dough. Suluguni and sour cream bring protein, calcium, and a salty cheese filling, so the appetizer is satisfying even in a small portion.
Mix almond flour (80 g), flaxseed flour (10 g), psyllium (10 g), salt, and a little black pepper. Add the egg (50 g) and softened butter (50 g), then knead into a firm dough.
Press the dough into 7 small tartlet molds, forming the bottom and sides. Bake the shells at 180 degrees C for 8-10 minutes.
While the shells bake, grate the suluguni (150 g) and mix it with 30% sour cream (70 g) and finely chopped cilantro (30 g). Spoon the filling into the half-baked tartlets and bake for another 12-15 minutes until the cheese melts and the edges turn golden.
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