Tartlets with Roast Pork

Cottage cheese 18% fat, Roast pork, Egg, Almond flour, Sun-dried tomatoes, Mozzarella, Red onion, Coconut flour, Starch-free baking powder, Herbes de Provence, Table salt

Preparing the baseMix cottage cheese 18% fat (200 g), egg (50 g), almond flour (50 g), coconut flour (20 g), starch-free baking powder (4 g), herbes de Provence (2 g), and table salt (2 g). Knead a soft dough, divide it into several portions, and press it into molds to form the bottoms and sides of the tartlets.Bake the shells at 180 C for 10 minutes so they set and lightly brown around the edges.Preparing the fillingCut roast pork (80 g) into small pieces, slice red onion (30 g) into thin feathers, and cut sun-dried tomatoes (40 g) into strips. Divide the filling between the half-baked shells and top with mozzarella (40 g).Return the tartlets to the oven for another 15 minutes at 180 C until the cheese melts and the crust turns golden. Serve hot or warm.

Preparing the base

Mix cottage cheese 18% fat (200 g), egg (50 g), almond flour (50 g), coconut flour (20 g), starch-free baking powder (4 g), herbes de Provence (2 g), and table salt (2 g). Knead a soft dough, divide it into several portions, and press it into molds to form the bottoms and sides of the tartlets.

Bake the shells at 180 C for 10 minutes so they set and lightly brown around the edges.

Preparing the filling

Cut roast pork (80 g) into small pieces, slice red onion (30 g) into thin feathers, and cut sun-dried tomatoes (40 g) into strips. Divide the filling between the half-baked shells and top with mozzarella (40 g).

Return the tartlets to the oven for another 15 minutes at 180 C until the cheese melts and the crust turns golden. Serve hot or warm.