Baked Egg Tartlets
(0 votes)
(0 votes)
Health Score:
68 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
478
calories
Calories
Nutritional values
1 tart contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 478 cal. | (23 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.6 g | (5 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 3.8 μg | (19 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 12.8 μg | (21 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 6.4 mg | (53 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 101 μg | (34 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 31.2 μg | (69 %) | ||
| Vitamin B₁₂ | 2.4 μg | (80 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 330 mg | (8 %) | ||
| Calcium | 112 mg | (11 %) | ||
| Magnesium | 30 mg | (10 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 14.8 g | |||
| Uric acid | 45 mg | |||
| Cholesterol | 528 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- For the pastry
- 1 ¾ cups all-purpose flour (plus extra for dusting)
- ½ tsp salt
- ½ cup butter
- 1 egg (beaten)
- 2 Tbsps water
Preparation
Kitchen utensils
1 Measuring cups, 1 deep bowl, 1 Immersion blender
Preparation steps
1.
For the pastry: sift the flour into a mixing bowl and stir in the salt. Rub in the butter until the mixture resembles breadcrumbs. Gradually add the egg and water, a tablespoon at a time, mixing continuously until the mixture just comes together as a dough. (You may not need to use all the water). Roll the dough into a ball, then wrap in cling film and chill for 30 minutes.
2.
Heat the oven to 200°C (180° fan) 400°F gas 6. grease 6 tart tins, 10cm|4" diameter.
3.
Roll out the dough on floured surface and line the tins. Prick the base of the pastry case several times with a fork.
4.
Cover the pastry with a sheet of non-stick baking paper and fill it with rice or dried beans. Bake for 10 minutes, until the pastry is pale golden. Remove from the oven, discard the beans and paper and bakde for a further 5 minutes. Set aside to cool.
5.
Line the bottom of each pastry case with the ham and tomato or red pepper and sprinkle with spring onions.
6.
Crack 1 or 2 eggs into the centre. Pour 1 teaspoon of cream over each egg and sprinkle with 2 teaspoons of cheese.
7.
Bake for about 15 minutes, until the whites are set and the yolks are cooked. Sprinkle with salt and pepper.
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