Spinach Tartlets with Pine Nuts
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(0 votes)
Health Score:
81 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 50 min.
Ready in
Calories:
603
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 603 cal. | (29 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 49 g | (42 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
more nutritional values
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 288.5 μg | (481 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.9 mg | (41 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 119 μg | (40 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 8 μg | (18 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 612 mg | (15 %) | ||
| Calcium | 380 mg | (38 %) | ||
| Magnesium | 88 mg | (29 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 29.2 g | |||
| Uric acid | 59 mg | |||
| Cholesterol | 119 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 275 grams Puff pastry dough
- butter (for greasing)
- 300 grams fresh Spinach
- 1 onion
- 2 garlic cloves
- 1 Tbsp butter
- 1 Tbsp freshly chopped Fresh herbs (such as thyme, rosemary and sage)
- 80 grams Crème fraiche
- freshly grated Nutmeg
- lemon juice
- salt
- freshly ground peppers
- 150 grams Goat cheese (or feta)
- 35 grams Pine nuts
Preparation steps
1.
Preheat the oven to 200°C (approximately 400°F). Grease 4 (12 cm) (approximately 5-inch) tartlet pans with butter. Roll out the puff pastry, cut out 4 discs slightly larger than the tartlets pan and use to line the pans. Trim the spinach, rinse and shake dry.
2.
Peel the onion and garlic and finely dice. Sauté the onion and garlic in the hot butter until translucent, add the spinach and herbs and cook briefly. Stir in the crème fraîche and season with nutmeg, lemon juice, salt and pepper. Fill the tartlet shells with the filling, diced cheese and pine nuts and bake until golden brown, around 15-20 minutes.
3.
Serve with a fresh green salad, if desired.
