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Shannon Kimmich Kenny
Savory tarts with alfalfa
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Ingredients
Directions
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Preheat the oven to 200ºC. Chop the almonds coarsely with a knife. Cut 24 thin slices of 2 mm from the zucchini.
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Place the slices of puff pastry on the baking sheet. Spread over each slice ¼ of the yogurt, leaving a little edge of the dough on all sides. Cover the slices with 2 rows of 3 zucchini slices that overlap each other.
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Sprinkle with salt and freshly ground pepper. Divide the chopped almonds over it. Drizzle with olive oil.
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Bake the tarts for about 12-15 minutes in the oven. Meanwhile, peel the avocado and cut into small pieces. Mix carefully with lemon juice and some salt. Wash alfalfa if necessary and dry.
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Remove the tarts from the oven and allow to cool for 2 minutes. Divide the pieces of avocado and then the alfalfa.
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Nutrition
465Calories
Fat55% DV36g
Protein18% DV9g
Carbs8% DV24g
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