Pignoli Shortcrust Tart

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Pignoli Shortcrust Tart
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h. 10 min.
Ready in
Calories:
298
calories
Calories

Nutritional values

1 springform pan contains
(Percentage of daily recommendation)
Calorie298 kcal(14 %)
Protein5.9 g(6 %)
Fat23.27 g(20 %)
Carbohydrates15.7 g(10 %)
Sugar added0 g(0 %)
Roughage1.1 g(4 %)
Vitamin A303.18 mg(37,898 %)
Vitamin D1.15 μg(6 %)
Vitamin E2.67 mg(22 %)
Vitamin B₁0.15 mg(15 %)
Vitamin B₂0.24 mg(22 %)
Niacin1.83 mg(15 %)
Vitamin B₆0.04 mg(3 %)
Folate60.08 μg(20 %)
Pantothenic acid0.22 mg(4 %)
Biotin0.46 μg(1 %)
Vitamin B₁₂0.57 μg(19 %)
Vitamin C7.32 mg(8 %)
Potassium86.7 mg(2 %)
Calcium33.2 mg(3 %)
Magnesium10.7 mg(4 %)
Iron1.63 mg(11 %)
Iodine28 μg(14 %)
Zinc0.27 mg(3 %)
Saturated fatty acids12.43 g
Cholesterol123.5 mg
Author of this recipe:

Ingredients

for
1
For the pastry
1 ⅔ cups
1 pinch
½ cup
cold butter
1
For the filling
3
shallots (diced)
1 cup
chopped Basil
1 cup
1 clove
garlic (minced)
3 tablespoons
1 cup
cream (30 % fat)
4
freshly ground peppers
½ cup
In addition
Basil (for decoration)
parsley (for decoration)
Preparation

Kitchen utensils

1 Non-stick pan, 1 Plate, 1 Cutting board, 1 Serrated knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Oven rack

Preparation steps

1.
Place the flour in a heap on a working surface, mix in the salt, and make a depression in the middle of the flour.
2.
Scatter the butter around the depression and break the egg into the middle. Chop all the ingredients with a knife until they have the consistency of breadcrumbs, then quickly knead to a dough using your hands.
3.
Line a springform tart case with the pastry, forming a rim about 2.5 cm | 1" high. Prick the base several times with a fork and chill for 1 hour.
4.
Sweat the shallots, herbs and garlic in butter over a low heat, stirring frequently, until the shallots are translucent. Transfer to a dish and leave to cool.
5.
Place the pastry case in an oven preheated to 190°C (170°C) | 375F | gas 5 and bake for 15-20 minutes.
6.
Whisk the cream with the eggs and season with salt and pepper. Take the pastry case out of the oven, spread with the herb mixture and scatter with pine nuts.
7.
Pour the egg and cream mixture over and return to the oven at a temperature of 170°C (150° fan) | 325F | gas 3 for a further 20-25 minutes, or until done.