Cured Pork and Thyme Tartlet

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Cured Pork and Thyme Tartlet
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
428
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie428 kcal(20 %)
Protein8.02 g(8 %)
Fat38.17 g(33 %)
Carbohydrates15.58 g(10 %)
Sugar added2.87 g(11 %)
Roughage0.69 g(2 %)
Vitamin A416.15 mg(52,019 %)
Vitamin D0.1 μg(1 %)
Vitamin E0.53 mg(4 %)
Vitamin B₁0.14 mg(14 %)
Vitamin B₂0.12 mg(11 %)
Niacin2.09 mg(17 %)
Vitamin B₆0.06 mg(4 %)
Folate22.01 μg(7 %)
Pantothenic acid0.18 mg(3 %)
Vitamin B₁₂0.14 μg(5 %)
Vitamin C2.92 mg(3 %)
Potassium151.43 mg(4 %)
Calcium79.1 mg(8 %)
Magnesium8.59 mg(3 %)
Iron1.16 mg(8 %)
Zinc0.45 mg(6 %)
Saturated fatty acids16.45 g
Cholesterol67.9 mg
Author of this recipe:

Ingredients

for
1
Ingredients
3.333 cups
Pumpkin flesh (chopped)
2 tablespoons
runny honey
2 tablespoons
olive oil (for the tin)
9 ounces
1 ⅛ cups
cup
1.333 cups
Chorizo (sliced on the diagonal)
0.333 cup
2 tablespoons
butter (flaked)
thyme (to garnish)
How healthy are the main ingredients?
honeyolive oilolive oilMascarponeGoat cheesethyme

Preparation steps

1.
Preheat the oven to 200°C (180°C in a fan oven), 400°F, gas 6.
2.
Arrange the pumpkin on a baking tray. Drizzle with honey and 2 tbsp oil, season with salt and ground black pepper and mix well. Bake in the oven for around 30 minutes until golden and caramelised.
3.
Oil the tin and line with the pastry. Spread with the mascarpone and crumble over the goat's cheese. Arrange the cooked pumpkin on top. Top with the chorizo. Scatter over the pine nuts and finish with the butter. Bake in the oven for around 20 minutes until golden.
4.
Serve garnished with thyme.