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Bantam pie with pistachio and tomato
 
 
4 ServingsPTM15 min

Bantam pie with pistachio and tomato


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Directions

  1. Preheat the oven to 190ºC.
  2. Line the cake tins with baking paper.
  3. Mix the caster sugar with the Italian herbs and 1/2 teaspoon salt and sprinkle over the baking paper in the molds.
  4. Divide the pistachios and tomatoes.
  5. Halve the potatoes and divide them over.
  6. Cover with a slice of puff pastry and put the dough edges firmly in the molds.
  7. Bake the tartlets for 20-25 minutes in the middle of the oven.
  8. Cut the remaining slice of dough into 4 stars and bake for 6-8 minutes on the baking sheet in the oven.
  9. Allow the tarts to cool for about 5 minutes and turn them on a scale.
  10. Decorate with the puff pastry stars.


Nutrition

470Calories
Sodium0% DV0g
Fat28% DV18g
Protein22% DV11g
Carbs21% DV62g
Fiber0% DV0g

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