Spinach and Herb Tartlets
Nutritional values
(Percentage of daily recommendation)
| Calorie | 386 cal. | (18 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.8 g | (6 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 161.2 μg | (269 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.4 mg | (20 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 86 μg | (29 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 11.9 μg | (26 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 388 mg | (10 %) | ||
| Calcium | 115 mg | (12 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 15.9 g | |||
| Uric acid | 40 mg | |||
| Cholesterol | 203 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 6 Tart paking pans
- For the dough
- 200 grams Pastry flour
- 100 grams cold butter
- 1 pinch salt
- 4 Tbsps milk
- 1 egg
- For the filling
- 250 grams Spinach
- 1 onion
- 1 Tbsp butter
- 1 tsp freshly chopped Sage
- 1 tsp freshly chopped thyme
- salt
- freshly ground peppers
- Nutmeg
- 1 Tbsp lemon juice
- 150 grams Sour cream
- 50 grams Whipped cream
- 2 egg yolks
Preparation steps
For the dough: place flour on the work surface, mix with salt and make a well in the center. Cut butter into small pieces and arrange around the well. Combine egg with milk and pour into the well. Chop all ingredients with the knife until crumbly. Quickly knead with your hands to make dough. Shape dough into a ball and wrap in plastic wrap, refrigerate for 30 minutes.
Rinse spinach. Blanch in boiling salted water and drain. Squeeze and loosen spinach, chop coarsely.
Peel onion and cut into cubes or slices. Heat butter in a pan and saute onion until soft, add spinach and herbs and saute briefly. Season with nutmeg, lemon juice, salt and pepper. Remove from heat and let cool slightly.
Combine creme fraiche with cream and egg yolks, mix with spinach mixture.
Roll out dough thinly between 2 layers of baking paper, cut dough to fit ramekins. Line buttered ramekins with dough and fill with spinach mixture. Bake in preheated oven at 220°C (approximately 425°F) for about 30 minutes or until golden brown. Serve immediately.
