Carrots Tartlets
Nutritional values
(Percentage of daily recommendation)
| Calorie | 417 cal. | (20 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.9 g | (6 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 12.8 μg | (21 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.7 mg | (23 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 32 μg | (11 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 10.6 μg | (24 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 284 mg | (7 %) | ||
| Calcium | 160 mg | (16 %) | ||
| Magnesium | 20 mg | (7 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 19.7 g | |||
| Uric acid | 20 mg | |||
| Cholesterol | 175 mg | |||
| Complete sugar | 4 g |
Ingredients
- For the pastry
- 200 grams Pastry flour
- 100 grams cold butter (cut into pieces)
- 50 grams Whipped cream
- 1 egg
- salt
Preparation steps
For the pastry: mix flour with butter, sour cream, egg and salt and knead to a smooth pastry. Wrap in foil and refrigerate for about 30 minutes.
For the topping: peel and grate carrots. Rinse herbs, shake dry, pluck off leaves or needles and chop finely. Whisk eggs with cream, add cheese and herbs. Season with salt, pepper and curry powder. Add carrots and mix well. Roll out pastry thinly on a floured surface. Cut out 4 circles (about 10 cm in diameter) (approximately 4 inches) and line greased tartlet ramekins with it. Prick with a fork several times. Spread carrot mixture on top and bake in preheated oven at 200°C (approximatley 400°F) for about 20-25 minutes or until golden. Remove from the oven and cool slightly. Remove tartlets from the ramekins and sprinkle with parsley. Serve with fresh salad, if desired.
