TART PROVENCALE
Free recipe with tart moulds I bought.
Serve with a green salad.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 egg
- pepper
- salt
- butter
- flour
- tomatoes
- pastry
- mozzarella
- cherry tomatoes
- artichoke hearts (one tin for 4 tartlets)
- 20 cl of liquid cream
- oreganum
- Carbohydrate 104.287494567305 g
- Cholesterol 23.2278541585325 mg
- Fat 25.7579645962903 g
- Fiber 2.6011274750141 g
- Protein 11.8809154486858 g
- Saturated Fat 8.94009672241555 g
- Serving Size 1 1 Recipe (305g)
- Sodium 320.97921151667 mg
- Sugar 101.686367092291 g
- Trans Fat 1.43624148375954 g
- Calories 682 calories
Cut rounds of pastry to fit molds (8) Butter and flour the molds and place pastry into them and prick with a fork Cook without filling for about 10 mins at 180 degrees Cut the artichoke hearts into 4. Need one tin for 4 tartelets. Cut up tomatoes and put a layer over the artichoke. In a bowl beat one egg with 20 cl of liquid crema. Add salt and pepper and add 2 pinches of oreganum. Spread evenly on the four tarts. Cut up a ball of mozzarella in small squares. Place on tarts. Wash 6 cherry tomatoes. Put 3 half tomatoes on each tart and put in oven for 10-15 mins. Serve hot with a green salad.
