Puff Pastry Tartlets with Tomatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 811 cal. | (39 %) | ||
| Protein | 21.51 g | (22 %) | ||
| Fat | 60.07 g | (52 %) | ||
| Carbohydrates | 47.38 g | (32 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.47 g | (5 %) |
| Vitamin A | 313.11 mg | (39,139 %) | ||
| Vitamin D | 0.51 μg | (3 %) | ||
| Vitamin E | 2.66 mg | (22 %) | ||
| Vitamin B₁ | 0.42 mg | (42 %) | ||
| Vitamin B₂ | 0.55 mg | (50 %) | ||
| Niacin | 11.14 mg | (93 %) | ||
| Vitamin B₆ | 0.19 mg | (14 %) | ||
| Folate | 99.48 μg | (33 %) | ||
| Pantothenic acid | 0.56 mg | (9 %) | ||
| Biotin | 4.49 μg | (10 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 17.39 mg | (18 %) | ||
| Potassium | 455.1 mg | (11 %) | ||
| Calcium | 287.77 mg | (29 %) | ||
| Magnesium | 48.18 mg | (16 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 13.2 μg | (7 %) | ||
| Zinc | 1.71 mg | (21 %) | ||
| Saturated fatty acids | 22 g | |||
| Cholesterol | 111.96 mg |
Ingredients
- Ingredients
- 350 grams Puff pastry dough
- Pastry flour (for the work surface)
- 2 garlic cloves
- 4 thyme
- 12 Anchovy (in oil)
- 200 grams cream cheese
- 1 egg
- 60 grams grated Parmesan
- salt
- 1 splash lemon juice
- freshly ground peppers
- 3 Tomatoes
- 1 Tbsp olive oil
Preparation steps
Roll out puff pastry on a floured work surface until 3-4 mm thin (approximately 1/6 inch) and cut into 8 x 8 cm (approximately 3 x 3 inch) squares. Arrange puff pastry squares on a lined with parchment paper baking sheet.
Peel garlic and squeeze through the garlic press. Rinse thyme, shake dry and pluck off leaves.
Drain and chop anchovies.
Whisk cream cheese with half of thyme, egg and half of Parmesan until smooth, season with salt, lemon juice and pepper. Spread onto puff pastry squares.
Rinse and dry tomatoes, cut out stalks and slice. Arrange tomato slices on tartlets and top with anchovies, garlic, remaining Parmesan and thyme. Drizzle with some olive oil and bake in preheated oven at 200°C (approximately 400°F) for about 25 minutes or until golden brown.
Transfer to plates and serve hot or warm.
