Vegetable Tarts
Nutritional values
(Percentage of daily recommendation)
| Calorie | 839 cal. | (40 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 62 g | (53 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.2 g | (34 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 2.8 μg | (14 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 12.8 μg | (21 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 9.3 mg | (78 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 100 μg | (33 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 24.5 μg | (54 %) | ||
| Vitamin B₁₂ | 2.9 μg | (97 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 785 mg | (20 %) | ||
| Calcium | 481 mg | (48 %) | ||
| Magnesium | 67 mg | (22 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 30 μg | (15 %) | ||
| Zinc | 4.4 mg | (55 %) | ||
| Saturated fatty acids | 33.1 g | |||
| Uric acid | 132 mg | |||
| Cholesterol | 397 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 250 grams Pastry flour
- 1 egg
- salt
- 4 Tbsps milk
- 125 grams butter
- 400 grams Artichoke hearts (prepared)
- 6 small Tomatoes
- 1 bunch scallions
- 200 grams Salami
- 200 grams Gruyere (freshly grated)
- 300 milliliters Whipped cream
- 6 eggs
- Nutmeg (ground)f
- salt
- freshly ground peppers
- ½ bunch Basil (minced)
- 10 Tartlet pans (approximately 10 cm or 4 inches)
Preparation steps
Combine flour and salt on the work surface, create a well in the center and add butter, egg and milk to well. Combine with a pastry cutter, then knead by hand to form a dough. Shape dough into a ball, wrap with plastic and chill for 30 minutes.
Drain and chop artichokes. Rinse and core tomatoes, then cut into wedges.
Rinse and thinly slice scallions.
Knead dough on a floured surface and thinly roll out. Line grease ramekins with dough, leaving a bit of dough hanging over the edges.
Combine cream, eggs, cheese and basil. Season with nutmeg, salt and pepper.
Evenly distribute vegetables and salami into ramekins. Pour a bit of egg-cream over each and bake in an oven preheated to 200°C (approximately 400°F) for about 25-30 minutes. Remove, let cool slightly and serve.
