Goat's Cheese and Pumpkin Tarts
(0 votes)
(0 votes)
Health Score:
69 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 2 h. 45 min.
Ready in
Calories:
370
calories
Calories
Nutritional values
1 tart contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 370 cal. | (18 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 4.3 μg | (7 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.2 mg | (27 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 34 μg | (11 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 2.5 μg | (6 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 266 mg | (7 %) | ||
| Calcium | 366 mg | (37 %) | ||
| Magnesium | 23 mg | (8 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 12.8 g | |||
| Uric acid | 43 mg | |||
| Cholesterol | 75 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- For the filling
- 1 Hokkaido pumpkin approx. 1.4 kg (3 lb)
- 18 ozs Goat cheese
- peppers
Preparation steps
1.
Sieve the flour into a bowl and make a well in the centre. Cut the butter into small flakes and put into the well with the salt, eggs and 2 tbsp water. Quickly combine to a dough, shape into ball, wrap in clingfilm and chill in the refrigerator for about 2 hours.
2.
Wash and halve the squash, scrape out the seeds, peel and cut the flesh into approximately 1.5 cm dice.
3.
Cut the cheese into approximately 0.5 cm dice and mix with the squash.
4.
Divide the pastry into two halves and roll out each half to a large square or rectangle. Cut the pastry into 14-18 squares altogether (each measuring approximately 14x14 cm). Put a little of the pumpkin and cheese mixture in the middle of each square and season with pepper. Turn up the corners of each square and press the sides together where they meet (for about a third of their length). Bake in a preheated oven (180°C) for about 30 minutes. Serve hot or cold.
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