Small Zucchini and Tomato Tarts
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,089 cal. | (52 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 79 g | (68 %) | ||
| Carbohydrates | 68 g | (45 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.9 g | (13 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 2.8 μg | (14 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin K | 23.1 μg | (39 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 7.2 mg | (60 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 78 μg | (26 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 20.9 μg | (46 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 679 mg | (17 %) | ||
| Calcium | 394 mg | (39 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 39 μg | (20 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 49.1 g | |||
| Uric acid | 69 mg | |||
| Cholesterol | 421 mg | |||
| Complete sugar | 9 g |
Ingredients
- For the pastry
- 300 grams Pastry flour
- 1 tsp salt
- 150 grams butter
- 1 egg
- butter (for the ramekins)
- Pastry flour (for work surface)
- For the topping
- 500 grams Zucchini
- salt
- 100 grams sun-dried Tomatoes (in oil)
- 2 garlic cloves
- 250 grams Crème fraiche
- 3 eggs
- 200 milliliters Whipped cream
- 80 grams freshly grated Parmesan
- freshly ground peppers
- freshly grated Nutmeg
Preparation steps
For the pastry: pile flour on the work surface, mix with salt and make a well in the center of the flour. Cut cold butter into small pieces and arrange around the well. Add egg and 2-3 tablespoons of lukewarm water to the well and chop all ingredients with the knife until crumbly. Quickly knead into smooth pastry and shape into a ball, wrap in plastic wrap and refrigerate for 30 minutes.
Butter ramekins.
For the topping: rinse and trim zucchini, grate. Season with a little salt and let stand for about 10 minutes. Place into a kitchen towel, squeeze well and place into a bowl. Drain sun-dried tomatoes and chop. Peel and finely chop garlic. Combine garlic and tomatoes with zucchini. Whisk crème fraîche with eggs, cream and half of Parmesan until smooth. Add to vegetable mixture and season with salt, pepper and nutmeg.
Divide pastry into quarters and roll each into a circle. Line ramekins with pastry, making edges all around. Spread with vegetable mixture and sprinkle with remaining Parmesan. Bake in preheated oven at 180°C (approximately 350°F) for about 40 minutes or until golden brown. Remove from the oven and serve.
