Vegetable tartlets with cottage cheese

Vegetable tartlets with cottage cheese

Total: 55 Min. | Active: 20 Min.
vegetarian
Nutritional value / people: 468 kcal
, Fat: 27 g
, Carbohydrate: 39 g
, Protein: 16 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Filling

1tbsp olive oil
2 carrots, coarsely grated
2 courgettes (approx. 300 g), coarsely grated
1 onion, thinly sliced
1tbsp mild curry powder
200g plain cottage cheese
2 eggs
¾tsp salt
a little pepper

Base

1 cake dough, rolled into a rectangle (25 x 42 cm)
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Utensils

12-hole muffin tin (each hole approx. 7 cm in diameter), 8 holes greased

How it's done

Filling

Heat the oil, sauté the vegetables and curry for approx. 3 mins. Place the vegetables in a bowl, allow to cool slightly. Add the cottage cheese and eggs, mix and season.

Base

Cut the dough into 8 equal pieces, place in 8 holes of a greased muffin tin. Top with the vegetables.

To bake

Approx. 35 mins. on the bottom shelf of an oven preheated to 220°C. Remove, allow to cool slightly on a rack, remove from the tin.

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