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Vegetable Tarts Recipe
|Flour||1 1⁄2 Cup (24 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Cold butter||1⁄3 Cup (5.33 tbs)|
|Mixed vegetables||1 Pound (Such As Broccoli, Asparagus And Tomatoes)|
|Whipping cream||3⁄4 Cup (12 tbs)|
|Grated nutmeg||1 Pinch|
|White pepper||2 Pinch|
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
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.