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KEPHY
Carrot-courgette tarts
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Directions
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Preheat the oven to 180ºC.
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Scrape the carrots and zucchini with a peeler or cheese slicer into ribbons.
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Push the slices of puff pastry into the tartlets and prick into the bottom with a fork. Cut off the excess dough. Brush the inside of the cakes with the pesto.
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Roll the ribbons of carrot and zucchini as small roses and press these florets into the puff pastry. Spread the florets with olive oil and fry the tarts for about 25 minutes in the oven. Garnish with basil.
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Nutrition
335Calories
Sodium0% DV0g
Fat35% DV23g
Protein12% DV6g
Carbs8% DV25g
Fiber0% DV0g
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