Herb Tartlets

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Herb Tartlets
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Health Score:
7,8 / 10
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 45 min.
Ready in
Calories:
314
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie314 kcal(15 %)
Protein13 g(13 %)
Fat17 g(15 %)
Carbohydrates27 g(18 %)
Sugar added0 g(0 %)
Roughage1.2 g(4 %)
Vitamin A0.2 mg(25 %)
Vitamin D1 μg(5 %)
Vitamin E1.5 mg(13 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin2.4 mg(20 %)
Vitamin B₆0.1 mg(7 %)
Folate33 μg(11 %)
Pantothenic acid0.8 mg(13 %)
Biotin9.7 μg(22 %)
Vitamin B₁₂0.9 μg(30 %)
Vitamin C5 mg(5 %)
Potassium147 mg(4 %)
Calcium124 mg(12 %)
Magnesium21 mg(7 %)
Iron1.2 mg(8 %)
Iodine9 μg(5 %)
Zinc1.1 mg(14 %)
Saturated fatty acids4.8 g
Uric acid4 mg
Cholesterol114 mg

Ingredients

for
4
Ingredients
30 grams Margarine
4 Filo dough (or filo dough, each about 30 x 30 cm))
4 stalks parsley
6 stalks Basil
1 garlic clove
1 Tbsp olive oil
1 Tbsp Pine nuts (15 grams)
1 pc Parmesan (20 grams)
2 eggs
5 Tbsps
100 grams Quark (or cottage cheese)
salt
peppers
Nutmeg
Ingredients
Muffin tin
Baking cup
How healthy are the main ingredients?
ParmesanMargarinePine nutsolive oilparsleyBasil

Preparation steps

1.

Line a muffin pan with paper liners.

2.

Melt margarine in a pot. Place yufka (or filo dough) sheets on a work surface and brush each sheet with margarine. Stack the sheets. Cut into 10 x 10 cm (approximately 4  x 4 inch) squares.

3.

Place the dough into the muffin cups and press the edges together to seal the layers.

4.

Rinse the herbs, shake dry, pluck leaves and chop. Peel garlic and puree with herbs, oil and pine nuts into a pesto.

5.

Grate the Parmesan. Mix eggs with milk, quark, Parmesan and herb pesto. Season with salt, pepper, and freshly grated nutmeg. Transfer the herb-mix into the yufka. Bake in preheated oven at 200°C (approximately 400°F) until golden brown, about 25 minutes. Let cool slightly, then turn out of muffin tins. Peel away the paper liner and serve.