Spinach and Herb Tartlets

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Spinach and Herb Tartlets
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Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
386
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie386 cal.(18 %)
Protein8 g(8 %)
Fat27 g(23 %)
Carbohydrates27 g(18 %)
Sugar added0 g(0 %)
Roughage1.8 g(6 %)
Vitamin A0.6 mg(75 %)
Vitamin D1.1 μg(6 %)
Vitamin E1.8 mg(15 %)
Vitamin K161.2 μg(269 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin2.4 mg(20 %)
Vitamin B₆0.2 mg(14 %)
Folate86 μg(29 %)
Pantothenic acid0.8 mg(13 %)
Biotin11.9 μg(26 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C23 mg(24 %)
Potassium388 mg(10 %)
Calcium115 mg(12 %)
Magnesium40 mg(13 %)
Iron2.6 mg(17 %)
Iodine12 μg(6 %)
Zinc1.2 mg(15 %)
Saturated fatty acids15.9 g
Uric acid40 mg
Cholesterol203 mg
Complete sugar3 g

Ingredients

for
6
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
How healthy are the main ingredients?
SpinachSour creamWhipped creamSagethymesalt

Preparation steps

1.

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.

2.

Rinse spinach. Blanch in boiling salted water and drain. Squeeze and loosen spinach, chop coarsely.

3.

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.

4.

Combine creme fraiche with cream and egg yolks, mix with spinach mixture.

5.

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.