Greek Cheese and Onion Pumpkin Tarts
(0 votes)
(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 32 min.
Ready in
Calories:
1393
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,393 cal. | (66 %) | ||
| Protein | 43 g | (44 %) | ||
| Fat | 54 g | (47 %) | ||
| Carbohydrates | 180 g | (120 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 13.3 g | (44 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 16.8 μg | (28 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 12.8 mg | (107 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 273 μg | (91 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 16.7 μg | (37 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 984 mg | (25 %) | ||
| Calcium | 1,219 mg | (122 %) | ||
| Magnesium | 96 mg | (32 %) | ||
| Iron | 6.4 mg | (43 %) | ||
| Iodine | 85 μg | (43 %) | ||
| Zinc | 3.7 mg | (46 %) | ||
| Saturated fatty acids | 28.3 g | |||
| Uric acid | 182 mg | |||
| Cholesterol | 188 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For Topping
- 1 ⅔ cups Sour cream
- 1 egg yolk
- salt (to taste)
- White pepper (to taste)
- 1 pinch Nutmeg
- 1 ¾ cups Pumpkin thinly sliced (may substitute butternut; acorn or delicata squash)
- 2 Red onions (sliced into wedges)
- 1 ⅔ cups Feta (crumbled)
- 4 Tbsps Pumpkin seed oil
- 2 Tbsps fresh thyme
Preparation
Kitchen utensils
1 große Bowl, 1 Wooden spoon, 1 Hand mixer mit Knethaken, 1 Measuring cups, 1 Teaspoon, 1 Tablespoon, 1 Cutting board, 1 Small knife, 1 Box grater, 1 Mini food processor, 1 Large knife, 1 Small bowl, 1 Whisk, 2 Baking sheets, 1 Parchment paper, 1 Salad spinner, 1 Salad bowl, 1 Salad server, 1 Kitchen towel
Preparation steps
1.
For Crust:
2.
Combine flour, yeast, salt, and sugar. Mix with lukewarm water; knead into a medium-firm dough. Cover dough and set in a warm place for 1 hour, until doubled in size. Punch dough down.
3.
Preheat oven to 450º F. Preheat baking sheets.
4.
On a floured work surface, divide dough into 8 portions. Roll out 8 thin rounds. Place rounds on parchment paper.
5.
For Topping:
6.
Mix sour cream, egg yolk, salt, pepper, and nutmeg together. Spread mixture over flatbread rounds. Top with sliced pumpkin, onions, and crumbled feta cheese. Drizzle with pumpkin seed oil.
7.
Carefully remove hot baking sheets from oven, slide the parchment paper with the flatbreads onto the baking sheets. Bake for 10 to 12 minutes until golden brown. Sprinkle with thyme and serve.
