Maltese Ġobon tal-Bżar and Olive Tartlets
Maltese Ġobon tal-Bżar and Olive Tartlets
Prep: 20 min • Cook: 20 min. These delightful Maltese Ġobon tal-Bżar and Olive Tartlets feature flaky, golden mini tart shells generously filled with a savory and aromatic mixture. Crumbled Ġobon tal-Bżar, the traditional Maltese peppered cheese, is combined with briny Kalamata olives and fresh thyme, then baked to perfection. They are an ideal appetizer or snack for sharing at any gathering.
- Preparation time
- 20 min
- Cooking time
- 20 min
- Total time
- 40 min
- Servings
- 12
Instructions
Preparation
- 1Preheat your oven to 200°C (390°F) and grease a 12-hole mini muffin or tartlet tin.
- 2Unroll the puff pastry sheet and, using a round cutter (about 7-8 cm diameter), cut out 12 circles.
- 3Gently press each pastry circle into the prepared muffin tin holes, shaping them to form small cups.
Filling and Baking
- 1In a small bowl, combine the crumbled Ġobon tal-Bżar, chopped Kalamata olives, fresh thyme leaves, and a pinch of black pepper. Mix well.
- 2Spoon the cheese and olive mixture evenly into each pastry cup.
- 3Brush the edges of the pastry with the beaten egg yolk for a golden finish.
- 4Bake for 18-20 minutes, or until the pastry is golden brown and puffed, and the filling is heated through.
Serving
- 1Remove the tartlets from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack. Serve warm or at room temperature.
Nutrition Information
- Calories
- 151 kcal
- Protein
- 5 g
- Fat
- 10 g
- Carbs
- 10 g
| Nutrient | Per serving |
|---|---|
| Calories | 151 kcal |
| Protein | 5 g |
| Fat | 10 g |
| Carbs | 10 g |
Tips
- For perfectly flaky pastry, ensure your puff pastry is cold before cutting and handling.
- If the edges of the tartlets brown too quickly, loosely cover the tin with foil.
- These tartlets are great with a drizzle of honey for a sweet and savory contrast.