Pea Tartlets
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
346
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 346 cal. | (16 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.2 g | (14 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 14.9 μg | (25 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3 mg | (25 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 49 μg | (16 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 3.4 μg | (8 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 274 mg | (7 %) | ||
| Calcium | 52 mg | (5 %) | ||
| Magnesium | 35 mg | (12 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 12.9 g | |||
| Uric acid | 51 mg | |||
| Cholesterol | 54 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 80 grams butter
- 150 grams Filo dough
- 100 grams carrots
- salt
- 100 grams Peas (frozen)
- 2 Tbsps Yogurt (0.1% fat)
- 2 Tbsps Crème fraiche
- cayenne pepper
- 2 Tbsps scallions
- black peppers (freshly ground)
Preparation steps
1.
Heat butter and brush four wells of muffin pan well. Cut filo dough into 12 equal pieces. Layer three peices into each muffin well, brushing each with oil and press well. Bake in preheated oven at 200°C (approximately 400°F) for about 10-15 minutes or until golden brown.
2.
Peel carrot and cut into about 1 cm cubes (approximately 1/2 inch). Blanch in boiing salted water for about 3 minutes, add peas and cook for 1-2 more minutes. Drain, rinse in cold water and drain well. Combine cold vegetables with yogurt and crème fraîche, season with salt and cayenne pepper.
3.
Spread vegetable mixture in pastry shells and sprinkle with chives and freshly ground pepper. Serve.
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