Scallion and Bacon Tartlets
Nutritional values
(Percentage of daily recommendation)
| Calorie | 865 cal. | (41 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 73 g | (63 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.1 g | (7 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 2.2 μg | (11 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 4.5 μg | (8 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.9 mg | (41 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 48 μg | (16 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 14.2 μg | (32 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 296 mg | (7 %) | ||
| Calcium | 338 mg | (34 %) | ||
| Magnesium | 28 mg | (9 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 39.2 g | |||
| Uric acid | 26 mg | |||
| Cholesterol | 349 mg | |||
| Complete sugar | 5 g |
Ingredients
- For the dough
- 250 grams Pastry flour
- 125 grams cold butter
- 1 pinch salt
- 1 egg
Preparation steps
For the dough: Put the flour on a work surface and mix with the salt. Make a well in the middle. Cut the butter and distribute around the flour. Crack the egg into the middle with a little warm water and chop all ingredients together with a knife. Knead with hands into a dough, form into a ball, wrap in plastic wrap and refrigerate for 30 minutes.
For the filling: Cut the bacon into small strips. Rinse the scallions, chop and fry in hot butter. Set aside.
Mix together the cream, eggs, egg yolks and cheese. Season with salt and pepper.
Roll out the dough between two layers of plastric wrap. Cut out to the tartlet pan or ramekin sizes and line the pan(s) with it. Stir the scallions and bacon into the cream and pour into the pan(s). Bake in a preheated oven at 180°C (approximately 350°F) for 30 minutes.
