Filo Tarts with Leeks and Almonds
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 43 min.
Ready in
Calories:
478
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 478 cal. | (23 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.1 g | (17 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 39.4 μg | (66 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5 mg | (42 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 118 μg | (39 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 10.2 μg | (23 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 458 mg | (11 %) | ||
| Calcium | 196 mg | (20 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 13 g | |||
| Uric acid | 89 mg | |||
| Cholesterol | 158 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 180 grams Filo dough
- 1 Tbsp olive oil
- 1 lg stalk Leeks
- 1 Tbsp butter
- 150 milliliters Whipped cream
- 2 eggs
- 50 grams grated Cheese (such as Emmental)
- salt
- freshly ground peppers
- 2 Tbsps chopped almonds
Preparation steps
1.
Preheat oven to 200°C (approximately 400°F). Line four small ramekins with 10 cm (approximately 4 inch) diameter with paper cases.
2.
Cut filo pastry into squares slightly larger than the ramekins. Slightly offset, line the ramekins with 3-4 layers. Brush each individual layer with olive oil before layering the next on top.
3.
Rinse, trim and cut the leek into thin rings. In a hot pan with butter, cook for 2-3 minutes until translucent. Pour into the ramekins. Combine cream with eggs and cheese mix, season with salt and pepper and pour over the leeks. Sprinkle with almonds and bake until golden brown for about 20 minutes in the oven. Remove and serve hot or warm.
