Individual Broccoli and Courgette Tarts

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Individual Broccoli and Courgette Tarts
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
1182
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,182 kcal(56 %)
Protein30.31 g(31 %)
Fat99.74 g(86 %)
Carbohydrates38.9 g(26 %)
Sugar added0 g(0 %)
Roughage3.86 g(13 %)
Vitamin A309.31 mg(38,664 %)
Vitamin D2.25 μg(11 %)
Vitamin E5.51 mg(46 %)
Vitamin B₁0.33 mg(33 %)
Vitamin B₂0.69 mg(63 %)
Niacin6.9 mg(58 %)
Vitamin B₆0.39 mg(28 %)
Folate159.23 μg(53 %)
Pantothenic acid0.84 mg(14 %)
Biotin4.03 μg(9 %)
Vitamin B₁₂1.93 μg(64 %)
Vitamin C76.28 mg(80 %)
Potassium614.55 mg(15 %)
Calcium764.72 mg(76 %)
Magnesium62.27 mg(21 %)
Iron2.3 mg(15 %)
Iodine61.5 μg(31 %)
Zinc2.58 mg(32 %)
Saturated fatty acids47.08 g
Cholesterol334.25 mg

Ingredients

for
2
Ingredients
2 sheets Puff pastry (ready rolled)
2 tablespoons olive oil
1 onion (peeled and finely chopped)
1 ⅔ cups medium zucchini (finely chopped)
1 head Broccoli (separated into florets)
2 eggs (plus 1 egg yolk)
1 ⅛ cups low-fat Crème fraiche
½ cup Gruyere (grated)
How healthy are the main ingredients?
zucchiniolive oilonionBroccoliegg

Preparation steps

1.
Preheat the oven to 200°C (180 fan) | 400°F | gas 6 with a baking sheet to warm.
2.
Line two individual tart tins with the pastry and trim the edges. Prick all over and bake blind for 5-10 minutes until the pastry is lightly gold. Remove and set aside.
3.
Heat the olive oil in a pan and fry the onion gently until softened and gold. Add the courgettes and cook gently for about seven minutes until softened and gold.
4.
Meanwhile, steam the broccoli florets until just tender. Arrange the vegetables evenly over the pastry bases.
5.
Whisk together the eggs, egg yolk, crème fraiche, seasoning and Gruyere then pour over the vegetables.
6.
Bake in the oven for about 25 minutes until the filling is puffed and just set.