Mini Vegetable Tarts
Nutritional values
(Percentage of daily recommendation)
| Calorie | 865 cal. | (41 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 60 g | (52 %) | ||
| Carbohydrates | 57 g | (38 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.1 g | (17 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 2.1 μg | (11 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin K | 18 μg | (30 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.3 mg | (53 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 130 μg | (43 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 18.8 μg | (42 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 122 mg | (128 %) | ||
| Potassium | 628 mg | (16 %) | ||
| Calcium | 257 mg | (26 %) | ||
| Magnesium | 49 mg | (16 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 36.5 g | |||
| Uric acid | 57 mg | |||
| Cholesterol | 311 mg | |||
| Complete sugar | 8 g |
Ingredients
- For the dough
- 250 grams Pastry flour
- ½ tsp salt
- 120 grams butter
- 1 egg
- butter (for the pan)
- Pastry flour (for dusting)
- For the filling
- 2 Bell pepper (green and red)
- 1 Eggplant
- 1 Red onion
- 1 garlic clove
- 200 grams cream cheese
- 2 eggs
- 100 milliliters Whipped cream
- 50 grams freshly grated Parmesan
- salt
- freshly ground peppers
- Nutmeg (freshly grated)
Preparation steps
For the dough, place flour on work surface and mix with salt. Make a well in the center of flour. Cut cold butter into small pieces and place evenly over flour and add egg in center of well. Mix ingredients by chopping with a large knife or pastry scraper until mixture resembles coarse crumbs. With hands, quickly knead into a smooth dough until dough no longer sticks to hands. Add a little flour or water as needed. Shape into a ball and wrap in plastic wrap and refrigerate for about 30 minutes.
Preheat oven to 180°C (approximately 350°F) convection. Grease pan with butter.
For the filling, rinse peppers, drain and pat dry and cut out stem, seeds and ribs and cut in half and cut into small pieces. Rinse eggplant, drain and pat dry and cut into pieces. Peel onion and garlic and chop finely. Mix cream cheese with eggs, cream and half of cheese until smooth. Season with salt, pepper and nutmeg.
Divide dough into quarters and roll out on a floured surface into 4 circles. Press dough circles into tartlet pans and trim edges. Mix vegetables and pour into tartlet. Spread cream cheese mixture over Vegetables and sprinkle with remaining cheese. Bake for about 40 minutes until golden brown.
Serve warm or cold.
