Greek Cheese and Onion Pumpkin Tarts

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Greek Cheese and Onion Pumpkin Tarts
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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)
Calorie1,393 cal.(66 %)
Protein43 g(44 %)
Fat54 g(47 %)
Carbohydrates180 g(120 %)
Sugar added1 g(4 %)
Roughage13.3 g(44 %)
Vitamin A0.5 mg(63 %)
Vitamin D0.5 μg(3 %)
Vitamin E3.2 mg(27 %)
Vitamin K16.8 μg(28 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.9 mg(82 %)
Niacin12.8 mg(107 %)
Vitamin B₆0.6 mg(43 %)
Folate273 μg(91 %)
Pantothenic acid2.1 mg(35 %)
Biotin16.7 μg(37 %)
Vitamin B₁₂0.8 μg(27 %)
Vitamin C15 mg(16 %)
Potassium984 mg(25 %)
Calcium1,219 mg(122 %)
Magnesium96 mg(32 %)
Iron6.4 mg(43 %)
Iodine85 μg(43 %)
Zinc3.7 mg(46 %)
Saturated fatty acids28.3 g
Uric acid182 mg
Cholesterol188 mg
Complete sugar10 g

Ingredients

for
4
For Crust
4 cups flour (plus extra)
1 Tbsp Dry yeast
1 tsp salt
1 pinch sugar
1 cup lukewarm water
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
How healthy are the main ingredients?
PumpkinFetaSour creamPumpkin seed oilthymesugar
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.

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