Med-style Zucchini Tarts
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
842
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 842 cal. | (40 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 56 g | (48 %) | ||
| Carbohydrates | 52 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.3 g | (14 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 2.1 μg | (11 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 23.5 μg | (39 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 8.7 mg | (73 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 79 μg | (26 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 18.4 μg | (41 %) | ||
| Vitamin B₁₂ | 2.2 μg | (73 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 499 mg | (12 %) | ||
| Calcium | 629 mg | (63 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 34 μg | (17 %) | ||
| Zinc | 4.3 mg | (54 %) | ||
| Saturated fatty acids | 28.7 g | |||
| Uric acid | 74 mg | |||
| Cholesterol | 331 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- For the pastry
- 2 cups all-purpose flour
- ½ cup butter (chilled and cubed)
- 1 egg
Preparation steps
1.
Grease four individual tart tins. Heat the oven to 180ºC/160º fan/350ºF, gas 4.
2.
For the pastry, rub together the flour and butter until the mixture resembles breadcrumbs. Add the egg and enough water to make a dough then press into a ball, wrap with cling film and chill for 30 minutes.
3.
Meanwhile, make the filling. Heat the oil in a pan and gently fry the onions until soft but not brown. Add the garlic, cook for 2 minutes then add the courgettes, rosemary and basil and cook until the courgette is lightly browned. Transfer the mixture to a bowl, stir in the eggs and cheese and season with salt and pepper.
4.
Roll out the pastry and line the tart tins. Pour in the courgette mixture and arrange the olives on top of the quiches. Bake in the oven for 15-20 minutes or until the quiches are golden brown. Serve warm or cold.
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