Cauliflower Broccoli Tarts with Almonds
Broccoli is a great source of cell-protecting vitamins A and C. Vitamin A also ensures healthy, beautiful skin and strong vision. Vitamin C helps keep the immune system strong.
Instead of cauliflower and broccoli, this hearty cake also tastes great with Mediterranean ingredients such as peppers, olives and zucchini.
(Percentage of daily recommendation)
| Calorie | 2,362 cal. | (112 %) | ||
| Protein | 80 g | (82 %) | ||
| Fat | 174 g | (150 %) | ||
| Carbohydrates | 120 g | (80 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 25.7 g | (86 %) |
| Vitamin A | 2.3 mg | (288 %) | ||
| Vitamin D | 8.5 μg | (43 %) | ||
| Vitamin E | 15.5 mg | (129 %) | ||
| Vitamin K | 735.5 μg | (1,226 %) | ||
| Vitamin B₁ | 1.1 mg | (110 %) | ||
| Vitamin B₂ | 2.3 mg | (209 %) | ||
| Niacin | 24.7 mg | (206 %) | ||
| Vitamin B₆ | 1.9 mg | (136 %) | ||
| Folate | 510 μg | (170 %) | ||
| Pantothenic acid | 11.8 mg | (197 %) | ||
| Biotin | 69 μg | (153 %) | ||
| Vitamin B₁₂ | 4.7 μg | (157 %) | ||
| Vitamin C | 532 mg | (560 %) | ||
| Potassium | 2,598 mg | (65 %) | ||
| Calcium | 675 mg | (68 %) | ||
| Magnesium | 224 mg | (75 %) | ||
| Iron | 10 mg | (67 %) | ||
| Iodine | 154 μg | (77 %) | ||
| Zinc | 8.4 mg | (105 %) | ||
| Saturated fatty acids | 98 g | |||
| Uric acid | 513 mg | |||
| Cholesterol | 1,248 mg | |||
| Complete sugar | 26 g |
Ingredients
- Ingredients
- 12 ozs Puff pastry dough (frozen)
- For covering
- 12 ozs Broccoli
- 12 ozs Cauliflower
- salt
- 10 ozs Whipped cream
- 4 eggs
- freshly ground peppers
- 1 pinch freshly grated Nutmeg
- 3 ozs Feta
- 2 Tbsps slivered almonds
Preparation steps
Thaw puff pastry.
Preheat the oven to 400°F.
Rinse broccoli and cauliflower, blanch for 4-5 minutes in boiling salted water, drain, rinse in cold water and drain again.
Whisk cream with eggs and season with salt, pepper and nutmeg. Cut feta into cubes.
Roll out pastry on lightly floured surface and line buttered ramekins with it, making edges all around. Divide broccoli and cauliflower among ramekins and pour egg cream over. Sprinkle with feta and bake in preheated oven at for about 35-40 minutes or until golden brown.