argentine

Spinach and Corn Pascualina Tartlet

Name: Spinach and Corn Pascualina Tartlet
Yield: 1 serving
Cuisine: argentine
Ingredients: 73 g pie dough (single small round, about 120 g); 122 g spinach, chopped; 73 g corn kernels; 61 g eggs; 24 g milk; 15 g grated hard cheese (parmesan style); 43 g onion, diced; 6 g olive oil; 0.15 g ground nutmeg; 1 g salt and black pepper

This baked dish pairs spinach, chopped with corn kernels, pie dough and eggs. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Medium

Balanced High satiety Vegetarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

24 g Protein

58 g Carbohydrates

39 g Fat

6 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

73g pie dough (single small round, about 120 g) 329 kcal
122g spinach, chopped 28 kcal
73g corn kernels 63 kcal
61g eggs 87 kcal
24g milk 12 kcal
15g grated hard cheese (parmesan style) 60 kcal
43g onion, diced 17 kcal
6g olive oil 53 kcal
0.08 tsp (0g) ground nutmeg 0 kcal
0.61 tsp (1g) salt and black pepper 0 kcal

Cooking instructions

pie dough (single small round
Preheat oven to 400F (205C). Press pie dough into a small tart pan (about 5-6 in). Dock with a fork.
spinachonionolive oilground nutmegsalt and black pepper
Saute onion in olive oil over medium heat for 4 minutes. Add spinach and cook until wilted; season with salt, pepper, and nutmeg. Cool 5 minutes.
spinachcorn kernelseggsmilkgrated hard cheese (parmesan style)
In a bowl, beat eggs with milk. Stir in drained spinach mixture, corn, and grated cheese.
Pour filling into the crust. Bake 22-28 minutes until set and golden.
Rest 5 minutes, then slice and serve warm or at room temperature.