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Ingredients
Pasta and Tomato Tarts
- For the dough
- 250 grams Pastry flour
- 125 grams cold butter
- 1 pinch salt
- 1 egg
- For the filling
- 125 grams yellow Tagliatelle
- 125 grams green Tagliatelle
- 4 yellow Cherry tomatoes
- 100 milliliters Vegetable broth
- 150 grams Mozzarella
- 50 grams grated Parmesan
- salt
- peppers
- 16 Baking cups
Preheat the oven to 200°C (approximately 400°F).
For the dough: Create a mound with the flour and salt on the work surface and make a well in the center. Cut the cold butter into small pieces, distribute around the mound and pour the egg and approximately 50 ml (1/4 cup) of lukewarm in the well. Combine all ingredients by chopping well with a knife until crumbly and with hands, knead quickly into a ball. Wrap in plastic wrap and cool 30 min.
Roll out the dough on a lightly floured surface and cut out 8 circles and press into the paper baking cups. Prick with a fork several times. Set each tartlet in a second paper baking cup.
For the filling: Cook the pasta according to package directions until al dente and drain well. Mix hot vegetable broth with Parmesan. Spoon the noodles into the dough bases and pour the broth on top. Cut mozzarella into small cubes and spread over the pasta. Bake for about 10 minutes, until golden brown. Rinse the tomatoes, cut in half, and use to garnish the pasta.
(Percentage of daily recommendation)
| Calorie | 386 cal. | (18 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 46 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |