Spinach Tartlets
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,766 cal. | (84 %) | ||
| Protein | 44.14 g | (45 %) | ||
| Fat | 134.16 g | (116 %) | ||
| Carbohydrates | 101.23 g | (67 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.9 g | (23 %) |
| Vitamin A | 2,286.13 mg | (285,766 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.58 mg | (47 %) | ||
| Vitamin B₁ | 0.48 mg | (48 %) | ||
| Vitamin B₂ | 0.59 mg | (54 %) | ||
| Niacin | 5.57 mg | (46 %) | ||
| Vitamin B₆ | 0.35 mg | (25 %) | ||
| Folate | 300.92 μg | (100 %) | ||
| Pantothenic acid | 0.25 mg | (4 %) | ||
| Biotin | 1.18 μg | (3 %) | ||
| Vitamin B₁₂ | 0.17 μg | (6 %) | ||
| Vitamin C | 46.81 mg | (49 %) | ||
| Potassium | 1,281.29 mg | (32 %) | ||
| Calcium | 797.31 mg | (80 %) | ||
| Magnesium | 125.18 mg | (42 %) | ||
| Iron | 9.49 mg | (63 %) | ||
| Iodine | 3.03 μg | (2 %) | ||
| Zinc | 0.97 mg | (12 %) | ||
| Saturated fatty acids | 67.37 g | |||
| Cholesterol | 286.22 mg |
Ingredients
- Ingredients
- 150 grams Pastry flour
- 120 grams butter
- 1 pinch salt
- Pastry flour (for the work surface)
- butter (for ramekins)
- Legume (for blind baking)
- 1 garlic clove
- 200 grams fresh Spinach
- 1 Tbsp butter
- 2 Tbsps Vegetable broth
- freshly ground peppers
- freshly grated Nutmeg
- 2 Cherry tomatoes
- 125 grams Mozzarella
- 60 grams Walnut
Preparation steps
Pile flour on the work surface, make a well in the center. Cut butter into small pieces (up to 1 tablespoon) and arrange around the well. Add 2-3 tablespoons of cold water with a pinch of salt to the well and chop all ingredients with a knife until crumbly. Quickly knead to a smooth pastry and shape into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
Roll out pastry on a floured surface and cut out 4 circles (each about 9 cm in diameter) (approximately 4 inches).
Line four buttered ramekins with the pastry, making edges all around. Line each with parchment paper and weigh down with beans. Bake in preheated oven at 180°C (approximatley 350°F) for about 20-25 minutes. Take out of the oven and remove paper and beans. Transfer to wire rack and cool.
Peel and thinly slice garlic. Rinse and spin dry spinach. Heat remaining butter in a pan and saute spinach and garlic for a few minutes. Add broth and season with salt, pepper and nutmeg. Remove from heat.
Rinse tomatoes and cut into slices. Drain mozzarella, cut into four equal pieces and place into tartlets. Spread spinach and tomatoes on top. Chop nuts coarsely and sprinkle on top. Arrange tartlets on plates and drizzle with olive oil. Serve.
