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Buckwheat Tartlet with Carrot Hummus and Pesto
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40 minutes
8 servings
Adjust servings
Yields 24 tartlets
dairy-free
gluten-free
kid friendly
has meat
has pasta
has seafood
mediterranean
vegan
vegetarian
pescatarian
paleo
(?)
Not paleo due to:
buckwheat flour
This recipe has no customizations.
 
Bon Appétit
This recipe fits right into a balanced diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.4% of RDA
• Calories: 24.6% of RDA
• Carbs: 14.8% of RDA
• Fat (total lipid): 30.9% of RDA
• Fiber: 26.6% of RDA
• Fructose: 0.1% of RDA
• Protein: 10.4% of RDA
• Sodium: 21.0% of RDA
• Sugar: 19.2% of RDA
• Vitamin A (IU): 51.3% of RDA
• Vitamin B6: 16.9% of RDA
• Vitamin C: 3.0% of RDA
• Iron: 2.4% of RDA
• Magnesium: 24.6% of RDA
• Manganese: 202% of RDA
• Niacin: 10.7% of RDA
• Potassium: 13.1% of RDA
• Zinc: 13.7% of RDA
If all nutritional components are less than 50% of RDA (and all vitamins and minerals are less than 400% of RDA) the recipe gets a “Bon Appétit” rating.
 
MACROS
Carbohydrate
40.6
g
Calories
492
 
Fiber
7.44
g
Iron
0.452
mg
Protein
11.7
g
Sodium
283
mg
Sugars
5.98
g
Fat (total lipid)
18.9
g
 
INGREDIENTS
Amount
Measure
Adjust
Ingredient
 
1
cup
+
-
 
 
1/2
tsp
+
-
 
 
1/4
cups
+
-
 
 
1/4
cups
+
-
 
 
1
can
+
-
 
drained and rinsed.
 
1
whole
+
-
 
peeled and chredded.
 
1
tbsp
+
-
 
may need more.
 
1/3
cups
+
-
 
 
1/3
cups
+
-
 
 
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PREPARATION
TO PREPARE THE CRUST
1.
Mix flour and salt with fork in a bowl.
2.
In a separate bowl, beat oil and water with whisk or fork to thicken. Pour into flour and mix with fork.
3.
Finish mixing with your hands, making sure the dough is completely mixed.
4.
Roll out the dough with a rolling pin and cut out 24 rounds with a round cutter.
Bake in preheated oven for 12-15 minutes, or until firm.
5.
Remove and set aside to cool.
PREPARING THE FILLING
6.
While the crusts are baking, add the 1 can chickpeas and shredded carrot to a food processor.
7.
Process until well blended and add olive oil.
8.
Process until very smooth, adding more olive oil as needed.
ASSEMBLING
9.
Add the hummus to a piping or ziplock bag.
10.
Pipe hummus into the baked tartlet shells.
11.
Once finished, top with a small spoonful of pesto and sprinkle with pine nuts.
   
 
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 492
Protein 11.7 g
Carbohydrates 40.6 g
Iron 0.45 mg
Fiber 7.44 g
Calcium 3.54 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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