Tartelettes with artichokes, carrots, shallots and mustard and sour cream glaze

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   For the base, put flour, 1 teaspoon salt, sugar, almonds, 1 egg and fat in flakes in a mixing bowl. Knead first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Grease the tartlet cups (10.5 cm Ø) and sprinkle with flour. Roll out the dough on a floured work surface, cut out 4 circles (approx. 13 cm Ø), put them into moulds, press the bottom and the edges. Prick the base several times with a fork.

2. 2

   Knead the rest of the dough again, roll out and cut out 2 more circles and work in the same way. Chill the ramekins with the dough for about 30 minutes. Pour the artichoke hearts into a sieve and drain well. Then cut into slices. Peel the shallots and cut into slices. Peel, wash and slice the carrots. Heat the oil in a pan and fry the carrots and shallots for 4-5 minutes, turning. Season with salt and pepper, remove from the pan and drain well. For the glaze, mix 2 eggs, mustard and sour cream. Season with salt, pepper and nutmeg.

3. 3

   Heat the oil in a pan and fry the carrots and shallots for 4-5 minutes, turning. Season with salt and pepper, remove from the pan and drain well. For the glaze, mix 2 eggs, mustard and sour cream. Season with salt, pepper and nutmeg. Spread the doughs evenly with breadcrumbs, spread the vegetables in it and pour the icing evenly over it. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) on the bottom shelf for 25-30 minutes. Remove from the oven, carefully remove from the baking tin and garnish with oregano

4. 4

   Waiting time approx. 10 minutes

Nutrition Facts

KCAL
550 kcal

CARBS
50 g

FATS
33 g

PROTEINS
13 g