Tarts with Olives
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 2 h.
Ready in
Calories:
672
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 672 cal. | (32 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 49 g | (42 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.3 g | (11 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 55.5 μg | (93 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.3 mg | (36 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 82 μg | (27 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 15 μg | (33 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 334 mg | (8 %) | ||
| Calcium | 183 mg | (18 %) | ||
| Magnesium | 37 mg | (12 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 25.6 g | |||
| Uric acid | 49 mg | |||
| Cholesterol | 263 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- For the dough
- 100 grams cold butter
- 200 grams Pastry flour
- 1 pinch salt
- 1 egg
- 1 Tbsp Basil (finely chopped)
- For the filling
- 250 grams black Olives (pitted)
- 100 grams Whipped cream
- 100 grams Crème fraiche
- 2 eggs
- salt
- freshly ground peppers
- Nutmeg
- 1 tsp Mustard
- 1 tsp grated Lemon peel
- 60 grams Mozzarella (grated)
- 2 Tbsps Basil (finely chopped)
Preparation steps
1.
Qiuckly knead all dough ingredients, shape into a bowl and wrap in plastic wrap. Refrigerate for at least 1 hour.
2.
Chop olives. Whisk cream with crème fraîche, mozzarella and eggs and season with salt, pepper, nutmeg, mustard and lemon zest and olives. Add basil.
3.
Roll out dough until about 3-4 mm (approximately 1/5 inch) and cut out 4 circles slightly larger than ramekins. Line ramekins with dough, making edges all around, and fill with egg and olives mixture. Bake in preheated oven at 200°C (approximately 400°F) for about 30-40 minutes.
4.
Remove tarts from ramekins and arrange on plates. Garnish with arugula and serve.
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