Vegetable Tartlets
Nutritional values
(Percentage of daily recommendation)
| Calorie | 392 cal. | (19 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.6 g | (12 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 21.1 μg | (35 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.7 mg | (31 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 84 μg | (28 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 14 μg | (31 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 318 mg | (8 %) | ||
| Calcium | 71 mg | (7 %) | ||
| Magnesium | 25 mg | (8 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 16.4 g | |||
| Uric acid | 47 mg | |||
| Cholesterol | 248 mg | |||
| Complete sugar | 4 g |
Ingredients
- For the dough
- 8 ⅘ ozs Pastry flour
- 4 ozs butter
- 1 pinch salt
- 1 egg
- For the filling
- 10 ozs Peas (frozen)
- 3 carrots
- 4 egg yolks
- 7 ozs Whipped cream
- 10 ozs cream cheese
- salt
- peppers
Preparation steps
For the dough, pile flour on a work surface, mix with salt and make a well in the center. Mix eggs in center of well and place butter in small pieces evenly over flour. Add 3 tablespoons of lukewarm water and chop all ingredients with a knife until crumbly and knead with hands quickly until dough is smooth and elastic. Shape into a ball and wrap in plastic. Refrigerate for about 30 minutes in plastic wrap.
For the filling, peel carrots and cut into slices and blanch in boiling, salted water for 3 minutes and add frozen peas and bring back to a boil. Immediately drain carrots and peas in a colander and rinse with cold water and drain.
Mix cream, cream cheese and egg yolks until smooth and season with salt and pepper.
On a floured surface, roll out dough and cut out circles to fit tartlet pans and press dough carefully into pans and prick each with a fork several times.
Spread cream cheese mixture over dough and arrange vegetables over cream cheese mixture and bake at 350°F for about 20-30 minutes.
Serve hot or cold.
