Small Cabbage and Ham Tarts
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,116 cal. | (53 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 79 g | (68 %) | ||
| Carbohydrates | 68 g | (45 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.1 g | (30 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 3 μg | (15 %) | ||
| Vitamin E | 9.6 mg | (80 %) | ||
| Vitamin K | 9.7 μg | (16 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 10.1 mg | (84 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 138 μg | (46 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 20.3 μg | (45 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 135 mg | (142 %) | ||
| Potassium | 1,027 mg | (26 %) | ||
| Calcium | 394 mg | (39 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 35 μg | (18 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 47.8 g | |||
| Uric acid | 166 mg | |||
| Cholesterol | 484 mg | |||
| Complete sugar | 12 g |
Ingredients
- For the dough
- 300 grams Pastry flour
- 200 grams cold butter
- 1 pinch salt
- 1 egg
- For the filing
- 1 small Savoy cabbage
- 6 slices smoked ham
- 4 eggs
- 250 grams Crème fraiche
- 100 milliliters Whipped cream
- 4 Tbsps grated Parmesan
- 1 tsp Curry powder
- salt
- freshly ground peppers
- freshly grated Nutmeg
Preparation steps
For the dough: pile flour on the work surface, mix with salt and make a well in the center. Cut butter into pieces and arange around the well. Add egg to the well and chop all ingredients with a knife until crumbly. With your hands, knead to a dough and divide into 4 portions. Shape each into a ball and wrap in a plastic wrap. Refrigerate for about 30 minutes.
For the filling: remove outer leaves from savoy cabbage and choose 12 leaves. Blanch leaves in boiling salted water for about 3 minutes. Drain, rinse in cold water and drain again. Cut leaves into strips. Cut ham into strips.
Whisk eggs, crème fraîche, cream, parmesan and cumin powder and season with salt, pepper and nutmeg.
Preheat the oven to 200 ° C top and bottom heat Preheat.
Roll out dough between two layers of baking paper. Grease tartlets pans with oil and line with dough, making an edge all around. Place cabbage and ham in the tarts, pour creme fraiche mixture into them and bake in preheated oven at 200°C (approximately 400°F) for about 25 minutes. Remove from oven and serve.
