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Mediterranean cheese tarts
Nutrition facts per serving:
- Energy in kcal about 531
- Fat about 34g
- Carbohydrates about 33g
- Protein about 23g
This is needed
This is needed
for 4 people
Base
- 1 puff pastry dough, rolled into a circle (approx. 32 cm Ø)
- 1 onion, cut into rings
Egg mixture
- 2.5 dl full-cream milk
- 2 fresh eggs
- 100 g Parmesan, coarsely grated
- 0.25 tsp salt
- 75 g lactose-free feta
- a little pepper
Tomatoes
- 50 g dried tomatoes, finely chopped
- 0.5 bunch oregano, finely chopped
Tools
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- 8 ovenproof mini tart tins (each approx. 8 cm in diameter), greased
And that's how it's done
And that's how it's done
Base
Roll out the dough, cut out 8 circles (each approx. 10 cm in diameter), place in the prepared tins. Prick firmly with a fork, cover with the onion.
Egg mixture
Whisk the milk and eggs in a measuring cup. Add the parmesan and feta, season, mix, spread on top of the pastry.
Tomatoes
Top with the tomatoes and oregano.
To bake
Approx. 25 mins. in the lower half of an oven preheated to 220°C.
