Filter
Reset
Sort ByRelevance
Oobreyjay
Bantam pie with pistachio and tomato
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 190ºC.
-
Line the cake tins with baking paper.
-
Mix the caster sugar with the Italian herbs and 1/2 teaspoon salt and sprinkle over the baking paper in the molds.
-
Divide the pistachios and tomatoes.
-
Halve the potatoes and divide them over.
-
Cover with a slice of puff pastry and put the dough edges firmly in the molds.
-
Bake the tartlets for 20-25 minutes in the middle of the oven.
-
Cut the remaining slice of dough into 4 stars and bake for 6-8 minutes on the baking sheet in the oven.
-
Allow the tarts to cool for about 5 minutes and turn them on a scale.
-
Decorate with the puff pastry stars.
Blogs that might be interesting
-
95 minSide dishciabatta, garlic, extra virgin olive oil, Red onion, Red wine vinegar, capers, Tasty vine tomato, fresh basil, extra virgin olive oil,panzanella (bread salad) -
25 minSide dishoranges, extra virgin olive oil, fennel tubers, endive, olives,fennel oranges salad with endive and olives -
5 minSide disholive oil, mini prawns, garlic, pepper, dry white wine,mini gambas with garlic -
20 minAppetizereggplant, navels orange, cumin seed, Red onion, coriander, flat leaf parsley, fresh mint, olive oil, honey, peanut oil, hazelnut,salad of orange and eggplant
Nutrition
470Calories
Sodium0% DV0g
Fat28% DV18g
Protein22% DV11g
Carbs21% DV62g
Fiber0% DV0g
Loved it