Individual Ham Tarts
(0 votes)
(0 votes)
Health Score:
61 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
1034
calories
Calories
Healthy, because
Even smarter
Nutritional values
These delicious tarts are a perfect springtime or Easter appetizer.
Sprinkle these tarlets with chives before serving to add color, flavor and freshness.
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,034 cal. | (49 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 90 g | (78 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.9 g | (10 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 2.4 μg | (12 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 12.4 μg | (21 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 7 mg | (58 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 62 μg | (21 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 20 μg | (44 %) | ||
| Vitamin B₁₂ | 1.9 μg | (63 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 399 mg | (10 %) | ||
| Calcium | 62 mg | (6 %) | ||
| Magnesium | 39 mg | (13 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 40.8 g | |||
| Uric acid | 125 mg | |||
| Cholesterol | 371 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 ½ cups all-purpose flour
- ½ tsp salt
- ½ cup cold butter (chopped)
- 3 Tbsps olive oil
- 1 onion (finely chopped)
- 1.333 cups Pancetta (or bacon)
- 5 eggs
- 4 canned Artichoke hearts (drained and chopped)
Preparation steps
1.
Rub the butter into the flour and salt until the mixture resembles breadcrumbs and add just enough iced water to form a dough. Wrap in plastic wrap and set aside.
2.
Heat the oven to 200C (180C fan) 400F, gas 6.
3.
Heat the oil in a skillet and gently cook the onions until soft.
4.
Add the pancetta and cook for 3 minutes until just browned.
5.
Put the eggs in a bowl and beat then stir in the onion/pancetta mixture and the artichokes, season with salt and pepper and set aside.
6.
Roll out the pastry on a floured board to a thickness of 1/2 cm/ 1/4 " and cut 10 cm/ 4 " circles with a cutter.
7.
Grease 8 cm/3 " tart tins and line with the pastry circles. Pour in the filling and bake for 10 - 15 minutes or until browned.
