Pear Tarts with Herbs
This dish is packed with a range of vitamins and minerals from the mixture of herbs, as well as protein from the eggs and hazelnuts and potassium and magnesium from the pears.
This recipe is very well suited for recycling leftovers. Simply use all the remaining herbs from the past days for the herbal filling and create your own personal herbal composition.
(Percentage of daily recommendation)
| Calorie | 99 cal. | (5 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1 g | (3 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 2 μg | (3 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 0.8 mg | (7 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 20 μg | (7 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 5.7 μg | (13 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 97 mg | (2 %) | ||
| Calcium | 39 mg | (4 %) | ||
| Magnesium | 9 mg | (3 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 3.5 g | |||
| Uric acid | 4 mg | |||
| Cholesterol | 80 mg | |||
| Complete sugar | 3 g |
Ingredients
- For the filling
- 2 handfuls Fresh herbs (such as oregano, parsley, chervil, chives)
- 1 egg
- 1 egg yolk
- 3 ozs Whipped cream
- 4 ozs Crème fraiche
- salt
- freshly ground peppers
- 1 Pear
- 1 Tbsp lemon juice
- 1 oz Hazelnuts
Preparation steps
For the dough:Mix the flour with the butter (cut into pieces), egg yolk, parmesan, salt and sugar and knead to a smooth dough. Wrap in plastic wrap and refrigerate about 30 minutes.
For the filling: Rinse the herbs, shake dry, pluck and chop coarsely. Puree with the egg, the egg yolk, cream and crème fraîche. Season with salt and pepper.
Rinse the pear, quarter and core and cut into slices. Drizzle with the lemon juice. Coarsely chop the hazelnuts.
Preheat the oven to 400°F. Butter the 8 tart pans or ramekins.
Knead the dough again briefly, shape into a roll and cut into about 8 equal pieces. Press the pieces flat and line the pans/ramekins with the dough. Add the filling, then top with the pears and hazelnuts. Bake about 20-25 minutes until golden brown.
Remove from the oven, wait a few seconds, then remove from the pans and serve.