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Ingredients
Vegetable Tarts
- 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)
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.
(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 %) |