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Beatrix
Filo pastry tarts with chestnut mushrooms
Litters of filo pastry with spinach, shallot, chestnut mushrooms, Parmesan cheese and egg.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Cut the sheets of filo dough into 6 square pieces each.
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Grease the spring forms with some oil.
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Place a piece of filo pastry in every shape and brush with oil. Place a second piece of filo dough at an angle (so that the corners are staggered). Brush with oil.
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Place a 3rd piece of filo pastry at an angle. Let all corners of the dough hang a few centimeters over the edge of the mold.
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Cut the spinach coarsely and the mushrooms into slices. Chop the shallot.
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Heat the rest of the oil in a stir-frying pan and cook the mushrooms for 1 min. Over a high heat. Add the spinach and shallot and cook for 1 min.
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Remove the pan from the heat and mix the cheese with the mushroom spinach mixture.
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Divide the mixture over the forms. Break an egg in the middle of each tartlet.
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Bake the tarts in the middle of the oven for about 20 minutes. They are cooked when the egg is solidified.
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Nutrition
380Calories
Sodium14% DV341mg
Fat45% DV29g
Protein38% DV19g
Carbs3% DV9g
Fiber4% DV1g
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