| Type | Per person |
|---|---|
| Energy | 105 kcal |
| Fat | 5 gr |
| of which saturated | 2 gr |
| Carbohydrates | 8 gr |
| of which sugars | 0 gr |
| Fibres | 2 gr |
| Protein | 6 gr |
| Salt | 0 gr |
Sweet potato and leek vegetable tartlet
Lunch
Side dish
20 - 30 min
With seasonal products
63gr vegetables p.p.
Ingredients
| 100g leeks |
| 450g sweet potato |
| 200g celeriac |
| 2 tbsp olive oil |
| 6 eggs |
| 80g ground 30+ cheese |
| 1 tsp fresh thyme leaves |
Preparation
Materials: 22 cm diameter springform pan, baking paper
1. Preheat the oven to 175 C.
2. Cut the leeks into rings and the sweet potato and celeriac into thin slices.
3. Heat the oil in a frying pan. Add the leeks, sweet potato and celeriac and heat on low heat with a lid on the pan ( about 8 minutes).
4. Meanwhile, in a bowl, beat the eggs and add the ground cheese and thyme leaves. Season with freshly ground pepper.
5. Line a springform pan with baking paper.
6. Pour the vegetables into the egg mixture and divide between the springform pan.
7. Place the springform pan in the centre of the preheated oven and bake the tart for about 25 minutes. Let cool slightly before slicing the tart into wedges.
Pregnant? If you are pregnant, it can sometimes help to eat more smaller portions spread throughout the day. These dots lend themselves perfectly to that and are a nice addition to the recommended daily intake of vegetables.
Source: From little sprout to cool pear
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