Individual Nut and Cheese Tartlets
(0 votes)
(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
194
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 194 cal. | (9 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.5 g | (22 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 2.6 μg | (13 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 4.4 μg | (7 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 12.3 mg | (103 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 66 μg | (22 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 25.8 μg | (57 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 462 mg | (12 %) | ||
| Calcium | 76 mg | (8 %) | ||
| Magnesium | 37 mg | (12 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 4.6 g | |||
| Uric acid | 83 mg | |||
| Cholesterol | 89 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- Ingredients
- butter
- breadcrumbs
- 2 Tbsps clarified butter
- 1 onion (diced)
- 1 garlic clove (diced)
- 3 cups Mushrooms
- 2 cups Oyster mushrooms (chopped)
- 2 ½ cups Porcini mushroom (chopped)
- 2 ¼ cups low-fat Quark
- 4 eggs
- 3 Tbsps Semolina
- ½ cup Pine nuts (chopped)
- To garnish
- Basil (chopped)
- 2 Tbsps Pine nuts
- ¾ cup fresh Mozzarella (chopped)
How healthy are the main ingredients?
Porcini mushroomOyster mushroomMushroomMozzarellaPine nutsSemolinaPreparation steps
1.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and grease a muffin tray. Sprinkle each compartment with breadcrumbs.
2.
Heat the clarified butter in a pan and fry the onion and garlic. Add the mushrooms and fry on a high heat. Reduce the temperature again, season with salt and ground black pepper and cook the mushrooms for a few more minutes until all the liquid has evaporated.
3.
Mix together the quark, eggs, semolina and pine nuts and season with salt and ground black pepper. Drain the mushrooms and stir into the quark mixture.
4.
Fill the mixture into the prepared muffin tin and bake for around 30 min until golden yellow. Leave to cool in the tin for 5 min and then carefully remove them. Serve either warm or cold, garnished with basil, pine nuts and mozzarella.
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