Two Cheese Tartlets with Fried Egg and Tomatoes

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Two Cheese Tartlets with Fried Egg and Tomatoes
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Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
Calories:
714
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories714 kcal(34 %)
Protein22.2 g(23 %)
Fat52.4 g(45 %)
Carbohydrates39 g(26 %)

Ingredients

for
4
For the dough
200 grams
1 pinch
150 grams
2 tablespoons
cold Water
For the topping
500 grams
4 tablespoons
chopped Parsley leaf (for garnish, to taste)
4
large Eggs
50 grams
freshly grated Parmesan
50 grams
freshly grated Pecorino cheese
How healthy are the main ingredients?
Pecorino cheese

Preparation steps

1.

For the dough, mix flour and salt in a bowl. Cut butter into small pieces, then mix in butter and water with flour mixture until smooth. Wrap in plastic wrap and refrigerate for 30 minutes. On a floured surface, roll out dough in a thin layer. Line four buttered tart pans (10-12 cm diameter) (approximately 4-5 inches) with dough. Pierce flat part of dough several times with a fork. Place sheets of parchment paper into lined tart pans and add dried beans for weight. Pre-bake tarts shells in  preheated oven at 200°C-220°C degrees (fan:180°C-200°C degrees, gas mark 3-4) (approximately 400°F-425°F), about 12-15 minutes.

2.

Rinse tomatoes, pat dry and slice. Season with salt and pepper and drizzle with olive oil. Sprinkle with parsley.

3.

Heat olive oil in a pan, then fry eggs, to taste. Season lightly with salt. 

4.

Remove tart shells from oven. Remove dried beans and parchment paper. Sprinkle cheese into tart shells and bake for an additional 2-3 minutes in hot oven until cheese melts, watching carefully. Top with a fried egg and serve with tomato slices.