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Homepage Recipes Apricot Zucchini Tartlets

Apricot Zucchini Tartlets

Preparation steps

Preheat the oven to 140°C fan or 160°C top and bottom heat.

In a bowl, mix the quark and egg until creamy.

Mix the psyllium husks, flour, baking powder, and almonds, then add to the egg and quark. Mix everything together.

Grease 4 tartlet tins with a little butter. Distribute the dough evenly between the tins and pre-bake in the oven for 15 minutes.

After 15 minutes, take the molds out of the oven and let them cool down a little. Remove the dough from the molds and place it on baking paper (on a baking tray).

Cut the zucchini into thin slices. Remove the stones from the apricots. Cut 4 of the apricots in half and puree the other 4 with a hand blender.

Evenly distribute the zucchini slices and the 4 halved apricot halves over the dough and bake for another 15 minutes.

After baking, distribute the pureed apricots on the tartlets and then serve.
Preparation time
30 Minutes
Number of portions
2
Degree of flatness
2 / 5
Allergens
Eggs, Vitamin B12 (Cobalamin), Milk, Lactose, Rennet, Tree nuts, Birch Pollen-Related Oral Allergy Syndrome, Psyllium, Latex-Fruit Syndrome, Sulphites, Wheat, Sodium, Apricot, Rosaceae fruits, Zucchini
Occasions
-
Types
-
Glycemic Index
0
Statistic

Ingredients

The nutritional values ​​given apply to the entire recipe (grams of all portions of the recipe).

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Number of servings 1 × Piece (51 g)
Weight 51 g
Whole Chicken Eggs (M)
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Number of servings 250 × Gram (1 g)
Weight 250 g
Full-Fat Quark Cheese
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Number of servings 1 × Tablespoon (10 g)
Weight 10 g
Ground Almonds
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Number of servings 1 × Tablespoon (10 g)
Weight 10 g
Coconut Flour
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Number of servings 1 × Tablespoon (10 g)
Weight 10 g
Psyllium Husk
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Number of servings 1 × Teaspoon (4 g)
Weight 4 g
Baking Powder
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Number of servings 1 × Piece (45 g)
Weight 45 g
Apricots
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Number of servings 1 × Small piece (450 g)
Weight 450 g
Zucchini

Nutritional composition for only 1 (one) portion of the recipe

Proteins 20%
31.1g / 80.61 g
Fats 30%
18.86g / 53.74 g
Carbohydrates 50%
18.85g / 89.57 g
Kcal
369.54Kcal / 1612.27 Kcal

Nutritional composition for all portions of the recipe

Proteins 20%
62.2g / 80.61 g
Fats 30%
37.72g / 53.74 g
Carbohydrates 50%
37.7g / 89.57 g
Kcal
739.08Kcal / 1612.27 Kcal

Comments

The author of the recipe is Dietspremium
The original language of creation is Polish. If the current language is different, some content may be displayed in the original language or may not be fully understandable due to machine translation.