Cheese and Onion Tarts

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Cheese and Onion Tarts
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
830
calories
Calories

Nutritional values

1 tartlet contains
(Percentage of daily recommendation)
Calorie830 kcal(40 %)
Protein10.97 g(11 %)
Fat59.1 g(51 %)
Carbohydrates65.67 g(44 %)
Sugar added3.14 g(13 %)
Roughage3.26 g(11 %)
Vitamin A61.05 mg(7,631 %)
Vitamin D0.02 μg(0 %)
Vitamin E0.75 mg(6 %)
Vitamin B₁0.48 mg(48 %)
Vitamin B₂0.35 mg(32 %)
Niacin6.55 mg(55 %)
Vitamin B₆0.25 mg(18 %)
Folate114.12 μg(38 %)
Pantothenic acid0.26 mg(4 %)
Biotin6.56 μg(15 %)
Vitamin B₁₂0.07 μg(2 %)
Vitamin C13.99 mg(15 %)
Potassium343.63 mg(9 %)
Calcium108.99 mg(11 %)
Magnesium37.2 mg(12 %)
Iron3.01 mg(20 %)
Iodine4.32 μg(2 %)
Zinc0.98 mg(12 %)
Saturated fatty acids28.06 g
Cholesterol18.28 mg
Author of this recipe:

Ingredients

for
4
Ingredients
2 handfuls
Herbs thyme (leaves removed) and red cress
1 sprig
rosemary (needles removed)
2 tablespoons
2 tablespoons
14 ounces
Dried legumes (for blind baking)
5
onions (cut into fine rings)
4 tablespoons
1 tablespoon
crushed Red pepper flakes (ground)
½ teaspoon
pink peppercorns (ground)
How healthy are the main ingredients?
rosemaryonionsugar

Preparation steps

1.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and line four tartlets tins with greaseproof paper.
2.
Place half the herbs in a food processor with the butter and cheese and work into a paste.
3.
Spread out the puff pastry and cut out 8 circles, 14 cm in diameter. Spread 4 of the circles with the herb paste and place the other circles on top pressing the edges together firmly. Place the pastry circles in the tins, create an edge, stab with a fork a few times and top with baking paper. Weigh the paper down with legumes and bake for around 15 minutes until golden. Remove the paper and the legumes.
4.
Fry the onion rings in the oil on a medium heat for 8-10 minutes until soft. Sprinkle with the sugar and allow to caramelise. Season with salt, ground black pepper and chilli. Stir in the pepper and season to taste. Transfer to the pastry bases and serve garnished with the remaining herbs.