8 Serves
58 Mins
Sift the all purpose flour and salt into a large mixing bowl. Add the softened butter and use a butter knife to cut the butter into the flour until the mixture resembles coarse crumbs.
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Vitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
57 µg / 400 µgCalcium
7 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
7 mg / 420 mgPhosphorus
34 mg / 1,250 mgPotassium
38 mg / 4,700 mgSodium
145 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
10 µg / 55 µgFiber
1 g / 28 gSugar
0 g / 50 gSaturated Fat
8 g / 20 gCholesterol
42 mg / 300 mgCaffeine
0 mgNet Carbs
23 gAlcohol
0 g
Gradually add cold water to the mixture, stirring until the dough binds together. Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes.
Preheat your oven to 180°C. Divide the chilled dough into 8 equal portions and roll each out on a floured surface until thin.
Line the base and sides of 8 tartlet forms with the dough, trimming any excess. Prick the bottoms with a fork and bake for 15 minutes until golden.
In a bowl, toss the salad ingredients with salt and pepper. Fill each cooled tartlet shell with the salad mixture and garnish with fresh green onions.
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