Individual Spinach Tarts
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Calories:
269
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 269 kcal | (13 %) | ||
| Protein | 8.3 g | (8 %) | ||
| Fat | 20.67 g | (18 %) | ||
| Carbohydrates | 15.28 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.34 g | (18 %) |
more nutritional values
| Vitamin A | 2,018.75 mg | (252,344 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.44 mg | (37 %) | ||
| Vitamin B₁ | 0.21 mg | (21 %) | ||
| Vitamin B₂ | 0.43 mg | (39 %) | ||
| Niacin | 3.39 mg | (28 %) | ||
| Vitamin B₆ | 0.46 mg | (33 %) | ||
| Folate | 424.15 μg | (141 %) | ||
| Pantothenic acid | 0.19 mg | (3 %) | ||
| Biotin | 1.52 μg | (3 %) | ||
| Vitamin B₁₂ | 0.01 μg | (0 %) | ||
| Vitamin C | 63.69 mg | (67 %) | ||
| Potassium | 1,249.27 mg | (31 %) | ||
| Calcium | 302.29 mg | (30 %) | ||
| Magnesium | 173.22 mg | (58 %) | ||
| Iron | 6.02 mg | (40 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1.23 mg | (15 %) | ||
| Saturated fatty acids | 11.85 g | |||
| Cholesterol | 40.98 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 ½ cups Spinach
- 1 onion (peeled and diced or sliced)
- 1 tablespoon butter
- 1 teaspoon Sage
- 1 teaspoon thyme
- ⅔ cup Crème fraiche
- ½ packet Puff pastry (approx. 225 g)
- salt
- freshly ground peppers
- Nutmeg
- 2 teaspoons lemon juice
Preparation steps
1.
Preheat the oven to 220°C | 425F | gas 7. Lay the puff pastry sheets side by side to thaw. Wash and sort the spinach and cook in boiling, salted water until it wilts. Then drain, refresh in cold water and squeeze out well. Pull apart slightly then chop roughly.
2.
Heat the butter and sweat the onion until translucent. Add the spinach and herbs, sweat briefly then stir in the crème fraîche, season with salt and pepper and add the nutmeg and lemon juice.
3.
Roll out the puff pastry on a lightly floured work surface and cut out 4 circles (approximately 12 cm in diameter). Roll up the left-over pastry and shape into thin rolls for the edges.
4.
Lay the puff pastry circles on a baking tray lined with baking parchment, brush the edges with water and press on the pastry rolls to form the sides of the quiches. Fill with spinach and bake in a preheated oven for about 30 minutes, or until golden brown. Serve immediately.
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