Potato Tartlets with Tomatoes recipe

Ingredientsfor

For tartlets: 750 grams starchy potatoes; 50 grams butter; 2 egg yolks; salt; peppers; Nutmeg; 2 Tbsps butter

For the tomato filling: 1 shallot; 1 garlic clove; 1 Tbsp olive oil; 4 fully ripe Tomatoes; salt; freshly ground pepper; sugar; 1 tsp chopped thyme; 1 tsp lemon juice; chopped parsley (for sprinkling)

How healthy are the main ingredients?

potato olive oil thyme salt Nutmeg shallot

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Preparation

For the tartlets: peel potatoes and cook in salted water for about 25 minutes. Drain and let evaporate, press through a ricer while still hot. Combine with butter and egg yolks. Season with salt, pepper and nutmeg.

Place puree into a pastry bag with a star tip and line baking sheet with parchment paper. Pipe thin circle (diameter of 6-8 cm) (approximately 3-4 inches) and then a tartlet floor and the sides. Make 8 tartlets in this manner. Brush with melted butter and bake in preheated oven at 220°C (approximately 425°F) for about 8-10 minutes or until golden yellow.

For the tomato filling: peel shallot and garlic, chop finely. Heat oil in a pan and saute both until translucent. Cut tomatoes into small cubes and add to the pan, saute until all liquid is almost evaporated. Season with salt, pepper, thyme, lemon juice and sugar. Spread tartlets with the filling and sprinkle with chopped parsley. Serve immediately.

Calorie	379 cal.	(18 %)
Protein	7 g	(7 %)
Fat	23 g	(20 %)
Carbohydrates	35 g	(23 %)
Sugar added	2 g	(8 %)
Roughage	3.5 g	(12 %)

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Ingredients

Potato Tartlets with Tomatoes