Cheese and Scallion Tarts
(0 votes)
(0 votes)
Health Score:
64 / 100
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 35 min.
Ready in
Calories:
1246
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,246 cal. | (59 %) | ||
| Protein | 41 g | (42 %) | ||
| Fat | 80 g | (69 %) | ||
| Carbohydrates | 92 g | (61 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 6.3 g | (21 %) |
more nutritional values
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 3.4 μg | (17 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 10.4 μg | (17 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 11.9 mg | (99 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 100 μg | (33 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 21.8 μg | (48 %) | ||
| Vitamin B₁₂ | 2.6 μg | (87 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 673 mg | (17 %) | ||
| Calcium | 1,049 mg | (105 %) | ||
| Magnesium | 67 mg | (22 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 28 μg | (14 %) | ||
| Zinc | 5 mg | (63 %) | ||
| Saturated fatty acids | 47.2 g | |||
| Uric acid | 112 mg | |||
| Cholesterol | 479 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 cups flour
- ⅔ cup butter
- 1 egg yolk
- salt
- 1 pinch sugar
- 1 bunch scallions (about 6)
- ⅔ cup Smoked ham
- 1 clove garlic cloves
- 1 Tbsp olive oil
- peppers
- Fat (for the tart tins)
- 4 eggs
- ⅞ cup cream
- 1 cup Emmentaler cheese (grated)
- ⅔ cup Gorgonzola
Product recommendation
Cannot be frozen
Preparation steps
1.
Combine the flour, butter (in small flakes) egg yolk, salt and sugar and work to a dough. Cover and chill for at least 30 minutes.
2.
Meanwhile trim and wash the spring onions and cut into rings. Cut the ham into thin strips. Peel and chop the garlic. Heat the oil in a frying pan and sweat the spring onion rings until soft. Add the garlic and season with salt and pepper.
3.
Roll the pastry out thinly on a lightly floured work surface and use to line the greased tart tins. Mix the eggs, cream, grated Emmental and roughly crumbled Gorgonzola and season lightly with salt and pepper. Divide the spring onions and ham between the tart tins and fill up with the egg and cheese mixture. Bake in a preheated oven (200 degrees) for about 20 minutes until nicely browned.
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