Can I use a cheese other than roquefort?

Yes, Erken mentions roquefort or another fairly soft cheese.

Cheese tartlets

Small moulds lined with cold-kneaded pastry of egg, flour and butter, filled with a cheese cream of roquefort, egg yolk, melted butter and cream, topped with a pastry lid and baked pale brown. From Erken's Stor kokebok (1949), p. 40.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 40 (falt i det fri)

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About the dish

A small savoury bake suited to the cold table or as an accompaniment, made with roquefort or another fairly soft cheese.

How to make it

1
Knead the pastry
Knead egg, flour and butter together cold. Let the dough stand for half an hour.
2
Make the cheese cream
Stir roquefort, or another fairly soft cheese, with the cream, the egg yolk and the melted butter.
3
Line and fill the moulds
Roll out the pastry and line small moulds with it. Fill with a little of the cream and lay a lid of rolled-out pastry on top.
4
Bake
Bake to a nice pale brown in a moderate oven (about 180 C).

Changes from the original

'Skje' in the cream is interpreted as tbsp. 'Not too hot an oven' is interpreted as about 180 C. The original gives no quantity of cheese for the cream.

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Frequently asked questions

Can I use a cheese other than roquefort?: Yes, Erken mentions roquefort or another fairly soft cheese.
How long does the dough rest?: Half an hour.

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