Individual Tomato Tarts
(0 votes)
(0 votes)
Health Score:
67 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 40 min.
Ready in
Calories:
934
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 934 cal. | (44 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 51 g | (44 %) | ||
| Carbohydrates | 99 g | (66 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.6 g | (22 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 9.9 μg | (17 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.2 mg | (43 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 75 μg | (25 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 12.9 μg | (29 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 497 mg | (12 %) | ||
| Calcium | 621 mg | (62 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 30.8 g | |||
| Uric acid | 60 mg | |||
| Cholesterol | 233 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation
Kitchen utensils
1 Cutting board, 1 Tablespoon, 1 Small knife, 1 große Bowl oder hohes Gefäß, 1 Immersion blender, 1 Freezer bag, 1 Rolling pin (oder Fleischklopfer), 1 Teaspoon
Preparation steps
1.
Place the flour and butter in a food processor and pulse until the mixture resembles fine breadcrumbs. Add just enough water to form a stiff dough then roll out on a floured board to a thickness of about 1/2 cm/ 1/4 in.
2.
Cut rough circles from the pastry and use to line a greased muffin tin. Place in the fridge and chill for at least one hour.
3.
Heat the oven to 200ºC (180ºC fan) 400ºF, gas 6. Beat together the eggs and cream, add the parmesan and season with salt and pepper. Stir in the chopped tomatoes and pour the mixture into the pastry cases.
4.
Bake for 15 - 20 minutes or until the filling is set and the pastry is golden brown.
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