Sobrassada, cheese and grape tartlets with Pedro Ximénez sauce

Are you thinking about the Christmas menu? Well, 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 the 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 as is. how I bring it to you.

You will see that I used the Le Creuset muffin tin to bake them. This way I get the shortcrust pastry to have the shape I'm looking for so that later it will be easy for me to pour the sauce on top.

Le Creuset Non-Stick Muffin Pan

Ingredients

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

Elaboration

1. Cut the grapes in half and remove the seeds. Let the grapes macerate for 30 minutes in the Pedro Ximénez wine.
2. Grease the muffin mold with release spray . Cut the shortcrust pastry with the help of a pastry cutter and line the base of the mold cavities. Prick the dough with a fork and bake it at 200ºC with heat up and down for 7 minutes.
3. Remove the mold from the oven and place a layer of sobrasada, Cheddar cheese, Maasdam and goat roll on the shortcrust pastry.
4. Drain the grapes, reserving the wine, and spread them over the cheeses.
5. Bake 10 more minutes at 200ºC
6. While the tartlets are in the oven, put the Pedro Ximénez wine where the grapes have been macerated in a saucepan and reduce it until it acquires the consistency of syrup.
7. Take the tartlets out of the oven and drizzle with the sauce.

Le Creuset Non-Stick Muffin Pan