Try this Individual Spinach Tarts with Red Pesto Sauce recipe, or contribute your own.
Suggest a better description1. Roll out the pastry, line the loose bottomed flan rings, and refrigerate for 20 minutes. 2. Preheat the oven to 200?c / 400F / Gas Mark 6 and bake the pastry cases blind for 10 minutes. 3. Meanwhile, chop the spinach. Beat the cheese and eggs together and add the spinach. Season with the salt and pepper and nutmeg. 4. Pour the mixture into the cases and cook in the oven for 25 minutes. The flans should be golden on top and set. 5. Make the sauce by blending together the pesto, mayonnaise, and water until a pouring consistency is achieved. 6. Serve the tarts with a little of the sauce and some fresh salad leaves. NOTES : Chef:Mark Wogan
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Serving Size: 1 Serving (503g) | ||
Recipe Makes: 4 servings | ||
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Calories: 615 | ||
Calories from Fat: 382 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 42.5g | 57 % | |
Saturated Fat 13.8g | 69 % | |
Monounsaturated Fat 14.4g | ||
Polyunsanturated Fat 9g | ||
Cholesterol 1091.6mg | 336 % | |
Sodium 1164.1mg | 40 % | |
Potassium 772.1mg | 20 % | |
Total Carbohydrate 15.5g | 5 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 13g | ||
Protein 44.3g | 63 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 615
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