Savory Avocado Tartlets
Nutritional values
(Percentage of daily recommendation)
| Calorie | 232 cal. | (11 %) | ||
| Protein | 5.22 g | (5 %) | ||
| Fat | 14.94 g | (13 %) | ||
| Carbohydrates | 21.05 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.61 g | (9 %) |
| Vitamin A | 200.77 mg | (25,096 %) | ||
| Vitamin D | 0.21 μg | (1 %) | ||
| Vitamin E | 1.35 mg | (11 %) | ||
| Vitamin B₁ | 0.09 mg | (9 %) | ||
| Vitamin B₂ | 0.13 mg | (12 %) | ||
| Niacin | 1.47 mg | (12 %) | ||
| Vitamin B₆ | 0.09 mg | (6 %) | ||
| Folate | 31.28 μg | (10 %) | ||
| Pantothenic acid | 0.46 mg | (8 %) | ||
| Biotin | 1.09 μg | (2 %) | ||
| Vitamin B₁₂ | 0.16 μg | (5 %) | ||
| Vitamin C | 9.99 mg | (11 %) | ||
| Potassium | 224.37 mg | (6 %) | ||
| Calcium | 56.98 mg | (6 %) | ||
| Magnesium | 9.85 mg | (3 %) | ||
| Iron | 1.79 mg | (12 %) | ||
| Iodine | 6.47 μg | (3 %) | ||
| Zinc | 0.27 mg | (3 %) | ||
| Saturated fatty acids | 6.67 g | |||
| Cholesterol | 42.34 mg |
Ingredients
- For the crust
- 200 grams Pastry flour
- 2 Tbsps grated Parmesan
- 100 grams butter
- salt
- 1 egg
- softened butter (for the tartlet pans)
- Pastry flour (for the tartlet pans)
- Pastry flour (for working the dough)
Preparation steps
For the crust, pour the flour and Parmesan onto the work surface and make a well in the center. Cut the cold butter into pieces and distribute around the flour. Sprinkle 1/2 teaspoon of salt over the top and beat the egg into the well. Combine all the dough ingredients starting from the center with a dough scraper. Chop until crumbly, then quickly knead by hand to make a smooth dough. If necessary, add flour or cold water. wrap in plastic wrap and refrigerate for about 30 minutes.
Preheat the convection oven to 180°C (approximately 350°F). Grease 9 tartlet pans (7 cm diameter) (approximately 3 inches) with some softened butter and sprinkle with flour.
Roll out the dough on a floured surface and cut out to fit the tartlet pans. Place the dough in the pans and prick several times with a fork. Bake the tart crusts in the oven for 10-15 minutes until golden. Remove from the oven, allow to cool briefly, carefully remove from the pans and let cool completely.
Rinse the lettuce and tear into small pieces. Squeeze the juice from the lemon. Cut the avocados in half, remove the pits, remove the flesh and mash together roughly with the lemon juice. Season with salt and pepper.
Arrange the lettuce leaves on the tarts and place 1-2 tablespoons of the avocado puree on top. Garnish with olives and small strips of red bell pepper.
Garnish with chopped chives, and place on a platter, so that an edible tic-tac-toe game is arranged.
