Individual Tartlets with Prosciutto and Truffles
Nutritional values
(Percentage of daily recommendation)
| Calorie | 269 cal. | (13 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.1 g | (4 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin K | 2 μg | (3 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.9 mg | (16 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 9 μg | (3 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 2.5 μg | (6 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 127 mg | (3 %) | ||
| Calcium | 22 mg | (2 %) | ||
| Magnesium | 7 mg | (2 %) | ||
| Iron | 0.4 mg | (3 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 14.1 g | |||
| Uric acid | 8 mg | |||
| Cholesterol | 85 mg | |||
| Complete sugar | 1 g |
Ingredients
- Ingredients
- soft butter (for brushing the molds)
- 350 grams Puff pastry dough
- 1 onion
- 3 Tbsps butter (cut in small pieces)
- 80 grams sliced Prosciutto
- 150 grams Crème fraiche
- 1 egg
- Sea salt
- freshly ground black peppers
- 1 small Truffle
Preparation steps
Preheat the oven to 180°C (approximately 350°F. Brush individual tart pans with butter.
Roll out the dough and cut into 10 circles, cutting them slightly larger than the molds. Line the molds with the dough and prick with the tines of a fork in several places. Bake for about 15 minutes.
For the filling: Peel the onion and chop fine. In a sauté pan, heat 1 tablespoon butter, add the onions, and sauté until translucent. Cut the prosciutto into strips, add to the onion, and transfer to a bowl. Stir in the crème fraîche and the egg and season with salt and pepper.
Remove the tartlets from the oven and spread the filling on top. Return to the oven and bake another 10 minutes. During the last 3 to 4 minutes of baking time, shave the truffle over the tartlets and dot the surfaces evenly the remaining butter.
Serve the tartlets hot from the oven.
