Cheese Tartlets

Put flour, salt, yeast and lukewarm milk in a bowl and knead into a smooth, supple yeast dough.

Cover the dough and let it rise in a warm place for about 60 minutes, until its volume has clearly doubled.

While the dough rises, purée the Brie and Feta and mix with low-fat quark, butter and the egg into a creamy filling.

Preheat the oven to 175 °C fan (convection) and line a baking tray with parchment paper.

Punch down the yeast dough, roll it out on a floured surface to about 4 mm thickness and cut out 25 circles (about 10 cm in diameter).

Spread the cheese filling onto the dough circles and fold the dough edges about 1 cm over the filling all around; place the tartlets on the baking tray.

Whisk the egg yolk with 1 tbsp milk, brush the tartlets with it and let them rise again for about 15 minutes.

Bake the cheese tartlets on the middle rack for about 20–25 minutes until golden brown.

Wash and finely chop the parsley, sprinkle it over the still-warm tartlets and serve.