Filter
Reset
Sort ByRelevance
KEPHY
Carrot-courgette tarts
Share
Tweet
Pin
Whatsapp
Print
Directions
-
Preheat the oven to 180ºC.
-
Scrape the carrots and zucchini with a peeler or cheese slicer into ribbons.
-
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.
-
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.
Blogs that might be interesting
-
40 minAppetizerfrozen puff pastry, celeriac, forest mushroom broth from tablet, Sesame seed, grated old Gouda cheese 48, thin bacon strips, mushroom-seasonal blend, fresh cream,creamy celeriac-mushroom soup with cheese sticks -
15 minAppetizeroil, raw ham, onion, frozen pea, vegetable stock, chicken bouillon, fresh chervil, fresh parsley, creme fraiche, mascarpone,green pea soup with crispy baked ham -
30 minAppetizershallot, pancetta, Parmigiano Reggiano, traditional olive oil, risotto rice, dry white wine, chicken broth from tablet, fine frozen garden peas, unsalted butter,risotto with peas -
40 minAppetizerMussels, stoneleeks, mustard, soft cream butter, coarsely ground sea salt, coarsely ground black pepper, manzanilla sherry,fragrant mussel packets
Nutrition
335Calories
Sodium0% DV0g
Fat35% DV23g
Protein12% DV6g
Carbs8% DV25g
Fiber0% DV0g
Loved it