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Oobreyjay
Bantam pie with pistachio and tomato
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Ingredients
Directions
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Preheat the oven to 190ºC.
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Line the cake tins with baking paper.
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Mix the caster sugar with the Italian herbs and 1/2 teaspoon salt and sprinkle over the baking paper in the molds.
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Divide the pistachios and tomatoes.
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Halve the potatoes and divide them over.
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Cover with a slice of puff pastry and put the dough edges firmly in the molds.
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Bake the tartlets for 20-25 minutes in the middle of the oven.
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Cut the remaining slice of dough into 4 stars and bake for 6-8 minutes on the baking sheet in the oven.
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Allow the tarts to cool for about 5 minutes and turn them on a scale.
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Decorate with the puff pastry stars.
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Nutrition
470Calories
Sodium0% DV0g
Fat28% DV18g
Protein22% DV11g
Carbs21% DV62g
Fiber0% DV0g
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