Cheese and Herb Tarts
Nutritional values
(Percentage of daily recommendation)
| Calorie | 289 cal. | (14 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 15.6 μg | (26 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.9 mg | (24 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 26 μg | (9 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 3.9 μg | (9 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 153 mg | (4 %) | ||
| Calcium | 115 mg | (12 %) | ||
| Magnesium | 23 mg | (8 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 8.6 g | |||
| Uric acid | 35 mg | |||
| Cholesterol | 97 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 300 grams Semolina
- 30 grams Pastry flour
- salt
- 75 grams softened butter
- 200 milliliters water
- small Sage
- small thyme
- small parsley
- 2 eggs (medium size)
- 300 grams Ricotta cheese
- black freshly ground pepper
Preparation steps
Combine semolina, flour and salt in a bowl. Add butter and gradually pour in enough water to make a smooth dough. Knead in a strong food processor or with the dough hook of a hand mixer. With floured hands, shape into a roll and divide into portions. Pluck herb leaves from the stems. Roll out each portion of dough very thin on lightly floured work surface. Spread herb leaves on each a dough sheet. Roll together the second and third sheets of dough.
Separate the eggs. Combine one egg yolk and 1 tablespoon water. Mix remaining egg and egg whites, ricotta, salt and pepper. Spoon ricotta mixture in small piles on the double sheet of dough. Brush between with egg yolk mixture. Top with single sheet of dough. Pinch edges firmly around ricotta piles and cut with a cookie cutter or glass.
Place the tarts on a baking sheet lined with parchment paper. Bake at 200°C (gas cooker: 3) (approximately 400°F) until golden brown for 10-15 minutes. Remove from oven and serve.
