Carrot and Beet Tartlets
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(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
1300
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,300 cal. | (62 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 100 g | (86 %) | ||
| Carbohydrates | 89 g | (59 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7 g | (23 %) |
more nutritional values
| Vitamin A | 2 mg | (250 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 9.2 mg | (77 %) | ||
| Vitamin K | 23.8 μg | (40 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.9 mg | (33 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 96 μg | (32 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 9.3 μg | (21 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 772 mg | (19 %) | ||
| Calcium | 67 mg | (7 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 57.7 g | |||
| Uric acid | 68 mg | |||
| Cholesterol | 308 mg | |||
| Complete sugar | 15 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 slices Puff pastry dough (frozen, rectangular)
- 1 egg yolk
- 300 grams carrots
- 300 grams Beets (oval, new)
- salt
- freshly ground peppers
- vegetable oil
Preparation steps
1.
Thaw puff pastry. Line baking sheet with parchment paper. Whisk egg yolk with a little water. Cut pastry into rectangular pieces and brush with egg yolk mixture. Prick with a fork several times and arrange on a baking sheet.
2.
Peel carrots and beets and halve lengthwise, making them slightly shorter than puff pastry pieces. Blanch vegetables in boiling salted water, separately, for about 10 minutes or until al dente. Drain well.
3.
Arrange vegetables, alternating, on puff pastry slices. Brush with oil and season with salt and pepper.
4.
Bake in preheated oven at 225°C (approximately 425°F) for about 15 minutes. Remove from the oven, arrange on plates and serve.
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