Creole tart

Name: Creole tart
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2 portions
Cuisine: Cuisine à teneur réduite en protides
Ingredients: 40 g de Semoule; 50 ml d’eau; 10 ml d’huile d’olive; 50 g d’épinards surgelés; 2 tranches de Substitut de Fromage; 2 rondelles d’ananas en boîte; 1 C à C de curry; 1 tomate cerise

Prep 20 min · cooking 30 min
2 servings

198kcal
0.9 gof protein
40 mgphenylalanine
65 mgof leucine

Values per serving, for guidance only. Adjust the quantities to suit your diet.

Ingredients

40 g Semolina
50 ml water
10 ml olive oil
50 g frozen spinach
2 slices of Cheese Substitute
2 tinned pineapple rings
1 tsp curry powder
1 cherry tomato

Method

Moisten the semolina with the water and oil to make a dough that feels soft to the touch. Line the tartlet tins and microwave for 4 minutes on full power.
Meanwhile, cook the spinach in a saucepan with a little water. Add the finely grated cheese substitute.
Cut the pineapple rings into pieces and sauté them in a frying pan in the oil and curry mixture.
Preheat the oven to 180 °C.
Spread the creamed spinach over the tart bases, top with the pineapple and decorate with half a cherry tomato.
Bake for 20 minutes at 150 °C.

Made with