Savory Cheese and Pear Tartlets
Nutritional values
(Percentage of daily recommendation)
| Calorie | 849 cal. | (40 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 99 g | (66 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.3 g | (31 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 7.4 mg | (62 %) | ||
| Vitamin K | 201.5 μg | (336 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 9.4 mg | (78 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 340 μg | (113 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 24.9 μg | (55 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 889 mg | (22 %) | ||
| Calcium | 413 mg | (41 %) | ||
| Magnesium | 89 mg | (30 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 3.9 mg | (49 %) | ||
| Saturated fatty acids | 18.2 g | |||
| Uric acid | 158 mg | |||
| Cholesterol | 180 mg | |||
| Complete sugar | 19 g |
Ingredients
- For the dough
- 400 grams Pastry flour
- 1 tsp salt
- ½ cube fresh Yeast (21 grams)
- 3 Tbsps sunflower oil
- Pastry flour (for the work surface)
- For the filling
- 200 grams frozen Spinach
- 100 grams Whipped cream
- 100 grams Crème fraiche
- 2 eggs
- salt
- freshly ground peppers
- freshly grated Nutmeg
- 4 Pear
- ½ lemon (juice)
- 8 slices Goat cheese (each 35 grams)
- 4 Cherry tomatoes
Preparation steps
For the dough: Place the flour and salt in a bowl and make a well in the center. Crumble the yeast into the well and mix with 5 tablespoons lukewarm water. Pull a little flour in from the edge of the bowl, cover and let stand in a warm spot for 15 minutes. Add the oil and 150 ml (approximately 2/3 cup) of lukewarm water and knead until on a floured surface until smooth and elastic, about 10 minutes. (If necessary add some flour or lukewarm water.) Cover and let rise in a warm spot for 45 minutes.
Preheat the oven to 200°C (approximately 400°F). Line the bottom of four 10 cm (approximately 4-inch) tartlet pans with parchment paper.
For the filling: Defrost the spinach, squeeze to extract excess water and coarsely chop. In a bowl, mix together the cream, crème fraîche and eggs, season with salt, pepper and nutmeg and stir in the spinach.
Roll out the dough on a floured surface 3-4 mm (approximately 1/8-inch) thin, cut out 4 circles slightly larger than the tartlet pans and press the dough into the bottom and up the sides of the pan forming a high edge. Pour in the egg-cream mixture.
Rinse, peel and halve the pears. Remove the cores with a melon baller. Drizzle with lemon juice. Place the goat cheese in the cored pear halves and top each tart with the pear halves, cored sides up, press lightly. Rinse and halve the tomatoes and place on the pears. Bake on the middle rack of the oven until the filling is set, about 30 minutes. Cool in the pans, then remove and serve.
