Small Zucchini Tartlets
(1 vote)
(1 vote)
Health Score:
69 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
565
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 565 cal. | (27 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 42 g | (36 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.4 g | (8 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1.9 μg | (10 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 18.7 μg | (31 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.3 mg | (36 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 46 μg | (15 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 14.2 μg | (32 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 415 mg | (10 %) | ||
| Calcium | 233 mg | (23 %) | ||
| Magnesium | 42 mg | (14 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 26.3 g | |||
| Uric acid | 48 mg | |||
| Cholesterol | 234 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- For the crust
- 200 grams Pastry flour
- 100 grams cold butter (cut into pieces)
- 50 grams acid Whipped cream
- 1 egg
- salt
- For the filling
- 3 Zucchini (each about 80 grams)
- 1 sprig rosemary
- 1 sprig thyme
- 3 eggs
- 250 milliliters Whipped cream
- 70 grams grated Parmesan
- salt
- freshly ground peppers
- Nutmeg
- For baking
- Pastry flour (for the work surface)
- Fat (for molds)
Preparation steps
1.
Preheat oven to 200°C (approximately 400°F).
For the crust, mix together the flour, butter, sour cream, egg and salt. Knead into a smooth dough. Cover with plastic wrap and refrigerate for 30 minutes.
For the filling, rinse the zucchini and cut into slices. Rinse the herbs, shake dry, pluck the leaves and chop finely.
2.
Whisk together the eggs and cream. Stir in the cheese and herbs. Season with salt, pepper and nutmeg. Roll out the dough on a floured surface into 6 circles about 10 cm (approximately TK inches) in diameter. Press into the tart molds, trim the crust and prick with a fork several times. Spread the zucchini slices on the crust and pour in the egg mixture. Bake for 20-25 minutes or until golden.
