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🍽️ Mini Tarts with Shrimp and Zucchini

430 kcal · 30 min · 4 servings

Ingredients

• Shrimp cooked, frozen 400 g
• Yeast, fresh 0.25 pc
• Wheat flour, Type 405 280 g
• Salt pinch
• Sugar pinch
• Oil 2 tbsp
• Spring onions 5 pc
• Garlic cloves 1 pc
• Zucchini 1 pc
• crème fraîche 200 g
• Pepper, black ground pinch
• Herbs of Provence, dried pinch

Instructions

1. 1. Thaw the shrimp overnight in the refrigerator.
2. 2. Dissolve the yeast in 100 ml of lukewarm water.
3. 3. Put flour, 1 tsp salt, sugar, and oil into a bowl.
4. 4. Knead the ingredients with the yeast water into a smooth dough.
5. 5. Let the dough rise, covered, in a warm place for about 1 hour.
6. 6. Preheat the oven to 220 °C (convection mode).
7. 7. Wash the spring onions and shake them dry.
8. 8. Cut off the root ends of the spring onions.
9. 9. Chop the spring onions into fine rings.
10. 10. Peel the garlic and chop it finely.
11. 11. Wash the zucchini and remove the ends.
12. 12. Slice the zucchini into thin rounds.
13. 13. Mix the crème fraîche in a cup with salt, pepper, and herbs de Provence.
14. 14. Divide the dough into 8 equal portions.
15. 15. Dust a work surface with flour.
16. 16. Roll out each dough portion thinly.
17. 17. Brush the dough rounds with some crème fraîche.
18. 18. Top the tarts with spring onions, garlic, zucchini, and shrimp.
19. 19. Place the tarts on a baking sheet lined with baking paper.
20. 20. Bake the tarts in the oven for approx. 15 minutes until golden brown.
21. 21. Plate the finished mini tarts.

Nutrition per serving

• kcal: 430
• Protein: 25 g · Fett/Fat: 18 g · Carbs: 42 g