Biscuits with Brugge Abt and Brugge Old | Bruges cheese
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Biscuits with Brugge Abt and Brugge Old

 
 
4 pers.
60 min

Little balls:

  • 150 g grated Brugge Abt

  • 65 g unsalted Brugge Butter

  • 2.5 dl water

  • 3 eggs

  • 50 g finely grated Brugge Old

  • 1 sugar lump

Tarts:

  • 50 g grated Brugge Abt

  • 50 g grated Brugge Old

  • 50 g puff pastry

  • 2dl thick white roux made of 50 g flour, 50 g butter, 1.5 dl full milk

  • ½ tsp chicken stock powder

  • 2 eggs

  • Cayenne pepper, salt and nutmeg

  • 10 tart forms of about 3 cm in diameter

  • 50 g unsalted Brugge Butter for greasing

Little balls:

  • Preheat the oven to 200 °C.

  • Boil down the water, Brugge Butter and sugar. Stir the flour into this mixture until it all forms a ball. Take everything off the stove.

  • Mix the eggs and grated Brugge Abt through the pastry until it forms a shiny ball.

  • Make little balls of about 2 cm in diameter from the pastry. Lay greaseproof paper in the oven dish and place the little pastry balls on it.

  • Sprinkle the grated Brugge Old over the little balls and bake in a preheated oven at 200° till they are nice and brown.

  • Serve hot or cold with coffee or a dessert wine.

Tarts:

  • Preheat the oven to 200 °C.

  • Make a roux with the flour, butter and milk.

  • Add the Brugge Abt, eggs, spices and stock powder. Mix well.

  • Grease the tart forms.

  • Lay the puff pastry in the forms and use a fork to prick a number of holes in the bottom of the forms. Then spoon the sauce into the tart forms.

  • Sprinkle the grated Brugge Old over the filled tart forms and bake in a preheated oven at 200° till they are nice and brown.

  • You can serve them hot or cold with coffee or as dessert.