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Tartlets with Sun-dried Tomatoes and Asparagus

5
Average: 5 (12 votes)
(12 votes)
Tartlets with Sun-dried Tomatoes and Asparagus

Tartlets with sun-dried tomatoes and asparagus - Perfect for spring brunch

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Health Score:
86 / 100
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
474
calories
Calories

Healthy, because

Even smarter

Nutritional values

Dried tomatoes in particular contain a lot of the secondary plant substance lycopene. Thanks to its antioxidant properties, this carotenoid prevents free radicals from harming our cells.

Match the tartlets with sun-dried tomatoes and asparagus with a fresh salad. These small vegetable tarts also look good on a party buffet, breakfast brunch, or as an appetizer.

1 piece contains
(Percentage of daily recommendation)
Calorie474 cal.(23 %)
Protein16 g(16 %)
Fat31 g(27 %)
Carbohydrates32 g(21 %)
Sugar added0 g(0 %)
Roughage5.1 g(17 %)
Vitamin A0.4 mg(50 %)
Vitamin D1.4 μg(7 %)
Vitamin E3.3 mg(28 %)
Vitamin K22.4 μg(37 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.3 mg(27 %)
Niacin5.1 mg(43 %)
Vitamin B₆0.2 mg(14 %)
Folate100 μg(33 %)
Pantothenic acid1.5 mg(25 %)
Biotin14.7 μg(33 %)
Vitamin B₁₂0.9 μg(30 %)
Vitamin C14 mg(15 %)
Potassium479 mg(12 %)
Calcium150 mg(15 %)
Magnesium73 mg(24 %)
Iron5.5 mg(37 %)
Iodine24.5 μg(12 %)
Zinc2.8 mg(35 %)
Saturated fatty acids17.3 g
Uric acid74 mg
Cholesterol198 mg
Complete sugar5 g

Ingredients

for
6
Ingredients
15 ozs Whole Grain Spelt Flour (+ 2 tablespoons for working)
salt
4 eggs
4 ½ ozs cold butter (+ 1 tsp for the ramekins)
legumes for blind baking
8 ozs sun-dried tomatoes (in oil, drained)
1 oz Parmesan
3 sprigs thyme
2 ½ ozs Sour cream
3 ½ ozs Feta
peppers
7 ozs green asparagus
¼ organic lemon (peel and juice)
1 Tbsp olive oil
How healthy are the main ingredients?
FetaSour creamParmesanolive oilthymesalt
Preparation

Kitchen utensils

6 Fluted tart pans (about 4" in diameter), 1 Grater, 1 Rolling pin

Preparation steps

1.

For the dough, heap 9 ounces flour on the work surface, mix with ½ tsp salt, and make a well in the center. Add 1 egg and spread cold butter in pieces on top. Chop everything until crumbly, then knead quickly with your hands to form a smooth dough. Form dough into a ball and refrigerate for 30 minutes.

2.

Grease ramekins with remaining butter. Roll out dough thinly on a floured work surface. Line ramekins with it, forming a rim. Prick pastry bottoms several times with a fork, cover with baking paper, weigh down with dried legumes, and blind bake in a preheated oven at 180 °C / 350 °F for 10-15 minutes. Then take out, remove dried beans and baking paper, and let bottoms cool for 5 minutes.

3.

Meanwhile, for the topping, cut tomatoes into thin strips. Grate Parmesan cheese. Wash thyme, shake dry and pluck off leaves. Whisk remaining eggs with sour cream and stir in Parmesan.

4.

Pour egg mixture on the bases and cover with tomato strips. Crumble half of the feta on top, season with salt, pepper and half of the thyme and bake in a hot oven for 20-25 minutes until golden brown.

5.

Along the way, wash asparagus, cut off woody ends and peel lower third of spears. Pull asparagus into thin strips with a peeler. Mix lemon juice with salt, pepper and olive oil and marinate asparagus with it. Cut remaining feta into slices.

6.

Remove tartlets, top with asparagus and feta, sprinkle lightly with salt and pepper, and garnish with lemon zest and remaining thyme leaves.

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