Olive and Tomato Tartlet Shells
(0 votes)
(0 votes)
Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
245
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 245 cal. | (12 %) | ||
| Protein | 6.46 g | (7 %) | ||
| Fat | 11.87 g | (10 %) | ||
| Carbohydrates | 28.96 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.09 g | (0 %) |
more nutritional values
| Vitamin A | 122.61 mg | (15,326 %) | ||
| Vitamin D | 0.44 μg | (2 %) | ||
| Vitamin E | 1.44 mg | (12 %) | ||
| Vitamin K | 4.4 μg | (7 %) | ||
| Vitamin B₁ | 0.11 mg | (11 %) | ||
| Vitamin B₂ | 0.15 mg | (14 %) | ||
| Niacin | 1.04 mg | (9 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 9.46 μg | (3 %) | ||
| Pantothenic acid | 0.02 mg | (0 %) | ||
| Biotin | 0.08 μg | (0 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 0.28 mg | (0 %) | ||
| Potassium | 120.28 mg | (3 %) | ||
| Calcium | 30.22 mg | (3 %) | ||
| Magnesium | 0.55 mg | (0 %) | ||
| Iron | 1.43 mg | (10 %) | ||
| Iodine | 13.2 μg | (7 %) | ||
| Zinc | 0.02 mg | (0 %) | ||
| Saturated fatty acids | 6.56 g | |||
| Uric acid | 12 mg | |||
| Cholesterol | 65.38 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Combine the flour, egg, salt and butter and knead until smooth. Add a little cold water, if necessary. Cover with plastic wrap and chill for about 30 minutes.
2.
Preheat the oven to 180°C (approximately 350°F) convection.
3.
Cut the dough into 2 portions. Knead the finely chopped olives into 1 portion and the chopped tomatoes into the other. Roll out the dough, cut out slightly larger than the tartlet pans and use to line the oiled tartlet pans. Bake for 15-20 minutes, until golden brown.
