Zucchini Tartlets
Nutritional values
(Percentage of daily recommendation)
| Calorie | 639 cal. | (30 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 15.2 μg | (25 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 7.4 mg | (62 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 56 μg | (19 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 14.9 μg | (33 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 492 mg | (12 %) | ||
| Calcium | 422 mg | (42 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 23.9 g | |||
| Uric acid | 49 mg | |||
| Cholesterol | 169 mg | |||
| Complete sugar | 6 g |
Ingredients
- For the pastry
- 300 grams Pastry flour
- 160 grams butter
- 1 tsp salt
- For the filling
- 500 grams Quark
- 2 eggs
- 100 grams Edam cheese
- 100 grams Parmesan
- 1 onion
- 2 garlic cloves
Preparation steps
For the pastry, combine the flour, butter and salt and quickly knead into a smooth dough. Cover with plastic wrap and refrigerate for 30 minutes.
Divide the dough into 6 portions and roll out to the size of the tartlet pans. Line the pans with pastry dough and refrigerate.
For the topping, cut the tomatoes crosswise, blanch in boiling salted water and remove the skin.
Halve, quarter and remove seeds from the tomatoes.
Dice the tomatoes.
Rinse the zucchini and cut into thin slices.
For the filling, finely grate the cheese.
Pour the quark into one bowl. Peel the onion and garlic and chop finely. Lightly beat the eggs and add to the quark. Stir in the grated cheese.
Fill the tartlets with 2/3 of the cheese mixture.
Top the filling with overlapping circles of zucchini slices.
Place the tomatoes on decoratively.
Evenly spread the remaining cheese mixture on top.
Bake in an oven preheated to 200°C (approximately 400°F) for about 30 minutes.
