Spicy tartlets with vegetable filling

Name: Spicy tartlets with vegetable filling
Cook time: 1 h
Total time: 1 h
Yield: 6
Ingredients: 200 g Flour; 7-10 Tbsp Salt; 125 g + 1 tablespoon butter; 400 g Carrots; 200 g Spinach; 2 Tomatoes; 2 stem(s) Basil; 2 Eggs (size M); 50 g Whipped cream; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 30 g Pine nuts; 3 TABLESPOONS grated parmesan cheese; 7-10 Tbsp Basil; 7-10 Tbsp Grease; 7-10 Tbsp Flour

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 6

200 g Flour
7-10 Tbsp Salt
125 g + 1 tablespoon butter
400 g Carrots
200 g Spinach
2 Tomatoes
2 stem(s) Basil
2 Eggs (size M)
50 g Whipped cream
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
30 g Pine nuts
3 TABLESPOONS grated parmesan cheese
7-10 Tbsp Basil
7-10 Tbsp Grease
7-10 Tbsp Flour

Directions

1
Knead the flour, 1/4 teaspoon of salt, 125 g butter in flakes and 2 tablespoons of cold water into a smooth dough. Wrap in foil and chill for about 30 minutes. In the meantime, peel, wash and slice the carrots for the filling.
2
Wash and sort the spinach, chop it coarsely and drain well. Wash, clean, quarter and seed the tomatoes. Cut the flesh into small cubes. Wash basil, pluck leaves. Bring 125 ml salt water and 1 tablespoon butter to the boil.
3
Covered carrots and cook for about 5 minutes. Add spinach and diced tomatoes, let cool down a little. In the meantime, grease quiche cups (approx. 12 cm Ø) with removable base. Roll out the dough on a lightly floured work surface to a thickness of approx. 3 mm.
4
Lay out moulds with it. Prick the bottom several times with a fork. Beat the eggs and cream and stir into the vegetables. Season with pepper and nutmeg. Fold in basil and pine nuts. Divide into the ramekins and sprinkle with cheese.
5
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes. Serve garnished with basil.