Palmito Tart
Ingredients
Part Massa
Part Recheio
Process
01. Grate the cheese.
02. Place Zeelandia Chipa in the mixer.
03. Add the grated cheese, eggs, and milk.
04. Beat for 3 minutes at medium speed (speed 2).
FILLING
01. In a pan, heat the olive oil and sauté the chopped onion and garlic.
02. Add the heart of palm and tomato sauce and sauté.
03. Season with salt and pepper.
04. Add a little water and let it boil.
05. Add the wheat flour and cook over low heat until thickened and pulling away from the bottom of the pan.
06. Turn off the heat and add the chopped parsley.
ASSEMBLY
01. Line the molds (11 cm diameter x 1 cm height) with 70 g of dough.
02. Add approximately 75 g of filling.
03. Bake at 200°C for approximately 20 minutes in a convection oven.
Yield
28 Units of 130 g
Equipment
Oven , Mixer , Whisk , Scale , Molds
Suggested shelf life
24
Nutritional table
| A serving of Porção de 50g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 98 | % VD (*) |
| Carboidratos (g) | 11 | % VD (*) |
| Açúcares totais (g) | 0.1 | % VD (*) |
| Aç adicionados (g) | 0.0 | % VD (*) |
| Proteínas (g) | 2.4 | % VD (*) |
| Gorduras totais (g) | 4.8 | % VD (*) |
| Gorduras saturadas (g) | 1.8 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.9 | % VD (*) |
| Sódio (mg) | 281 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.
Palmito Tart
Ingredients
Part Recheio
How to make it
DOUGH
01. Grate the cheese.
02. Place Zeelandia Chipa in the mixer.
03. Add the grated cheese, eggs, and milk.
04. Beat for 3 minutes at medium speed (speed 2).
FILLING
01. In a pan, heat the olive oil and sauté the chopped onion and garlic.
02. Add the heart of palm and tomato sauce and sauté.
03. Season with salt and pepper.
04. Add a little water and let it boil.
05. Add the wheat flour and cook over low heat until thickened and pulling away from the bottom of the pan.
06. Turn off the heat and add the chopped parsley.
ASSEMBLY
01. Line the molds (11 cm diameter x 1 cm height) with 70 g of dough.
02. Add approximately 75 g of filling.
03. Bake at 200°C for approximately 20 minutes in a convection oven.
Tips
Yield
28 Units of 130 g
Equipment
Oven , Mixer , Whisk , Scale , Molds
Suggested shelf life
24 hours
Nutritional table
| Porção de 50g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 98 | % VD (*) |
| Carboidratos (g) | 11 | % VD (*) |
| Açúcares totais (g) | 0.1 | % VD (*) |
| Aç adicionados (g) | 0.0 | % VD (*) |
| Proteínas (g) | 2.4 | % VD (*) |
| Gorduras totais (g) | 4.8 | % VD (*) |
| Gorduras saturadas (g) | 1.8 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.9 | % VD (*) |
| Sódio (mg) | 281 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.