Sobrassada, cheese and grape tartlets with Pedro Ximénez sauce

Are you thinking about the Christmas menu? These cheese and grape tartlets with Pedro Ximénez sauce are an excellent appetizer: they are easy and the combination of flavors of all the cheeses is sensational.

You can adapt this recipe to an individual format, as I bring it to you, or use a whole shortcrust pastry base and serve it as if it were a pizza, although for special events such as Christmas lunch or New Year's Eve dinner I prefer to serve it just as I bring it to you.

You'll see that I used a Le Creuset muffin tin to bake them. This way I get the shortcrust pastry to have the shape I want so that it's easy to pour the sauce on top later.

Le Creuset Non-Stick Muffin Pan

Ingredients

• 1 shortcrust pastry base
• 100 g Cheddar cheese
• 100 g Maasdam cheese
• 100 g goat cheese roll
• 100 g sobrasada
• 12 grapes
• 1 glass of Pedro Ximénez wine

Elaboration

1. Cut the grapes in half and remove the seeds. Allow the grapes to marinate for 30 minutes in the Pedro Ximénez wine.
2. Grease the muffin tin with release spray . Cut the shortcrust pastry with a pastry cutter and line the base of the muffin tin cavities. Prick the dough with a fork and bake at 200ºC with top and bottom heat for 7 minutes.
3. Remove the mould from the oven and place a layer of sobrasada, Cheddar cheese, Maasdam and goat cheese on the shortcrust pastry.
4. Drain the grapes, reserving the wine, and spread them over the cheeses.
5. Bake for 10 more minutes at 200ºC
6. While the tartlets are in the oven, pour the Pedro Ximénez wine that the grapes have soaked in into a saucepan and reduce it until it acquires the consistency of syrup.
7. Remove the tartlets from the oven and drizzle with the sauce.

Le Creuset Non-Stick Muffin Pan