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Zucchini and Carrot Tartlets
(1 vote)
Health Score:
76 / 100
Difficulty:
easy
Preparation:
1 hr
Preparation
Calories:
393
calories
Calories
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1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 393 cal. | (19 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.7 g | (6 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 7 μg | (12 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.8 mg | (23 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 16 μg | (5 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 4.5 μg | (10 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 209 mg | (5 %) | ||
| Calcium | 245 mg | (25 %) | ||
| Magnesium | 22 mg | (7 %) | ||
| Iron | 0.7 mg | (5 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 16.3 g | |||
| Uric acid | 25 mg | |||
| Cholesterol | 95 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
8
- Ingredients
- 300 grams Pastry flour
- ½ tsp salt
- 150 grams butter
- 200 grams Zucchini
- 1 carrot
- ½ tsp herb salt
- 1 egg
- 125 grams Whipped cream
- ground peppers
- 125 grams grated Shredded cheese
- Lemon balm (for garnish)
Preparation steps
1.
Mix flour with salt in bowl, make a well in the center, add butter in small pieces and pour 1 tablespoon ice-cold water into center well. Knead quickly to form pastry, wrap in plastic wrap and refrigerate for 30 minutes. Line 8 tartlet tins with dough, forming small edge around each. Rinse zucchini, peel carrots, cut both into thin slices, mix with herb salt and distribute to tartlet tins.
2.
Whisk egg with cream and pepper, spread over vegetables, sprinkle tartlets with cheese and bake on middle shelf of preheated oven at 200°C (approximately 400°F) for about 25-30 minutes until golden brown. Serve garnished with lemon balm leaves.
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