Vegetable Tarts Recipe

Summary

CuisineCourse
MethodDish
Main IngredientInterest Group

Ingredients

 Flour1 1⁄2 Cup (24 tbs)
 Eggs2
 Salt1 1⁄2 Teaspoon
 Cold butter1⁄3 Cup (5.33 tbs)
 Mixed vegetables1 Pound (Such As Broccoli, Asparagus And Tomatoes)
 Oil1 Teaspoon
 Whipping cream3⁄4 Cup (12 tbs)
 Grated nutmeg1 Pinch
 White pepper2 Pinch

Nutrition Facts

Serving size: Complete recipe

Calories 2364 Calories from Fat 1223

% Daily Value*

Total Fat 138 g211.6%

Saturated Fat 82.5 g412.6%

Trans Fat 0 g

Cholesterol 832.8 mg

Sodium 3633.5 mg151.4%

Total Carbohydrates 216 g71.9%

Dietary Fiber 15.7 g62.6%

Sugars 31.7 g

Protein 43 g85.7%

Vitamin A 173.6% Vitamin C 25.8%

Calcium 30.6% Iron 59.9%

*Based on a 2000 Calorie diet

Directions

Quickly mix the flour, eggs, 1/2 teaspoon of the salt and the butter cut into flakes to make a smooth pastry dough.
Form into a ball, cover and chill.
Cut the peeled broccoli and asparagus into 1-inch pieces.
Divide the broccoli florets.
Quarter the washed tomatoes.
Bring a pot of water to a boil with 1 teaspoon of salt.
Cook the broccoli and asparagus separately in a sieve 3 minutes each, dip in cold water and drain.
Brush 4 tart pans with the oil.
Preheat the oven to 425°.
On a lightly floured surface roll out the dough to a thin sheet.
Lay it in the tart pans, prick with a fork and bake 10 minutes.
Beat the eggs with the cream and season with a little salt, the nutmeg and pepper.
Place the vegetables in the tarts and fill with the eggs and cream.
Bake 15 minutes.
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