Herb Tartlets
Nutritional values
(Percentage of daily recommendation)
| Calorie | 314 cal. | (15 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.2 g | (4 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.4 mg | (20 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 33 μg | (11 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 9.7 μg | (22 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 147 mg | (4 %) | ||
| Calcium | 124 mg | (12 %) | ||
| Magnesium | 21 mg | (7 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 4.8 g | |||
| Uric acid | 4 mg | |||
| Cholesterol | 114 mg |
Ingredients
- 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
Preparation steps
Line a muffin pan with paper liners.
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.
Place the dough into the muffin cups and press the edges together to seal the layers.
Rinse the herbs, shake dry, pluck leaves and chop. Peel garlic and puree with herbs, oil and pine nuts into a pesto.
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.
