Fig Tartelettes with Goat Cheese
Fig tartelettes with goat cheese - French delights!
Healthy, because
Even smarter
Nutritional values
The fiber from figs keeps you full for a long time. Goat cheese contains less lactose and is easier to digest than cow's milk cheese - perfect for active people!
It is best to use organic eggs: because with this type of farming, you can be sure that no genetic engineering or synthetic chemical pesticides are used to grow the feed.
(Percentage of daily recommendation)
| Calorie | 487 cal. | (23 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 35.9 μg | (60 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.4 mg | (37 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 69 μg | (23 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 14.9 μg | (33 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 444 mg | (11 %) | ||
| Calcium | 116 mg | (12 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 5.1 mg | (34 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 17.4 g | |||
| Uric acid | 64 mg | |||
| Cholesterol | 168 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 14 ¾ ozs Whole Grain Spelt Flour
- 4 ½ ozs butter (room temperature)
- 3 eggs
- salt
- 1 tsp olive oil
- 6 ripe Figs
- ½ tsp thyme leaves
- 10 ozs fresh goat cheese
- 3 ½ ozs Sour cream
- 2 Tbsps cornstarch
- peppers
- ½ organic lemon (shell)
- 24 ozs mixed Lettuce
Preparation steps
Knead flour with butter, 1 egg and 1 pinch of salt until smooth; add a little cold water as needed. Form into a ball, wrap in plastic wrap and chill for 30 minutes.
In the meantime, brush tartelette dishes (4-inches) with oil. Wash figs, pat dry, cut in half, and cut out 6 nice slices from the center and set aside; chop the rest of the fruit and mix with thyme leaves.
Mix fresh goat cheese with sour cream, remaining eggs and starch and season with salt, pepper and lemon zest.
Divide the dough into 6 pieces, roll out each piece to the size of the mold and line the molds with the dough. Put the fig pieces in and pour the cheese mixture over them, place 1 fig slice on each and bake the tartlettes in a preheated oven at 200 °C / 400 °F for about 35-40 minutes until golden brown.
Remove tartlettes from the oven and let cool for 10 minutes. Then remove from the ramekins. Wash the lettuce, shake dry and sprinkle over the tartlettes.
