Mini Egg Tartlets
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
1177
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,177 cal. | (56 %) | ||
| Protein | 50 g | (51 %) | ||
| Fat | 80 g | (69 %) | ||
| Carbohydrates | 65 g | (43 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
more nutritional values
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 3.1 μg | (16 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 39.3 μg | (66 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 11.2 mg | (93 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 124 μg | (41 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 23.1 μg | (51 %) | ||
| Vitamin B₁₂ | 2.6 μg | (87 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 525 mg | (13 %) | ||
| Calcium | 949 mg | (95 %) | ||
| Magnesium | 77 mg | (26 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 63 μg | (32 %) | ||
| Zinc | 6.8 mg | (85 %) | ||
| Saturated fatty acids | 47.6 g | |||
| Uric acid | 64 mg | |||
| Cholesterol | 465 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the pastry
- 2 ½ cups all-purpose flour
- 1 pinch salt
- ½ cup butter
- 1 egg (beaten)
Product recommendation
Use kitchen scissors to snip the chives
Preparation steps
1.
For the pastry: put the flour in a mixing bowl and stir in the salt. Rub in the butter with your fingers until the mixture resembles breadcrumbs. Stir in the egg and mix with your hands to form a dough. If the mixture is too dry, add a little water, if it is too wet add a little more flour. Shape into a ball. Wrap in cling film and chill in the refrigerator for about 30 minutes.
2.
Heat the oven to 200°C (180° fan) 400°F gas 6. Brush 4 mini tart or quiche tins with oil or melted butter.
3.
Divide the dough into 4 equal portions. Roll out 1 piece of dough on a floured surface until it is larger than the diameter of the tin.
4.
Gently roll the pastry around the rolling pin. Unroll the pastry on top of the tart tin, then use your hands to lower the pastry into the corners of the tin, pressing it into the edges. Repeat with the remaining portions of dough.
5.
Prick the bases of the pastry cases with a fork and bake for about 10 minutes until golden. Take out of the oven while you make the filling.
6.
Turn the oven down to 180°C (160° fan) 350°F gas 4.
7.
For the filling: mix together the tomatoes, spring onions, peas and chives. Spoon the vegetable mixture into the pastry cases.
8.
Whisk the eggs in a large jug and stir in the cheese and cream. Season to taste with salt and pepper.
9.
Pour the cheese and cream mixture over the vegetables and bake for 25-35 minutes until the filling is set. Serve warm or cold.
