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Description
These savory Mini-egg Buckwheat Tarts make a delicious and adorable addition to brunch, lunch, or dinner. Featuring a savory buckwheat crust, these mini tarts are filled with tomato sauce, peas, bacon, and a quail egg. Be sure to follow the instructions closely to obtain the perfect result. The mini tart crusts should be blind baked before adding any fillings. You can also use chicken eggs, if you do not like or cannot find quail eggs.
Ingredients
US|METRIC
4 SERVINGS
- 140 grams all purpose flour
- 140 grams buckwheat flour
- 125 grams butter (very cold and cubed)
- salt
- 100 mL water (cold)
- 1 Tbsp. tomato sauce
- 1 peas (sprinkling of)
- 1 bacon (sprinkling of either, or chorizo, diced)
- 1 quail egg
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Directions
- In a food processor, add the 2 flours, the butter, and the salt. Pulse until the dough starts to look like wet sand and the butter is incorporated.
- Stream in the water until the dough starts to form a ball and comes away from the edges.
- Grease and flour a mini-tart pan.
NutritionView More
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480Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories480Calories from Fat250 |
| % DAILY VALUE |
| Total Fat28g43% |
| Saturated Fat17g85% |
| Trans Fat |
| Cholesterol70mg23% |
| Sodium410mg17% |
| Potassium270mg8% |
| Protein9g |
| Calories from Fat250 |
| % DAILY VALUE |
| Total Carbohydrate52g17% |
| Dietary Fiber5g20% |
| Sugars1g |
| Vitamin A15% |
| Vitamin C0% |
| Calcium4% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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