Hi friends out there! 🙂 The following recipe is for delicious and healthy minitarts. Instead of a flan case filled with wheat flour and lots of butter, this flan case recipe is with oatmeal, seeds and sunflower oil. This way you get fewer empty calories and good vegetable fat. Besides, it’s easy and cheep to throw together 🙂
I used 5-6 little tart moulds, but if you don’t own some right know, you can easilly use a normal size tart moulds.
For the flan case:
I made it by eye, so maybe the proportion between liquid and dry matter is wrong, – then add more water or oatmeal, so the mas is soft but firm.
- 1 dl sunflower oil (0.42 cup)
- About 4 dl oatmeal (1.7 cups)
- 1 dl spelt flour (0.42 cup)
- 1 tsk salt
- About 2-3 dl water (0.8-1.2 cups)
Mix all the ingrediens together and let it rest in the refrigerator in at least half an hour.
Press the dough intro the little tart moulds so the tart moulds is covered and stick the flan case with a fork. Put it in the oven at 200 degress Celcius (390 degress Fahrenheit) and bake it for 7 minutes.
For the filling:
- 3 eegs
- 3 dl milk (1.3 dl)
- salt and peber
- 100 g ham in strips/small pieces (3.5 oz)
- 3 leeks (or another vegetable such as broccoli)
- about 50 gram cheese (1.7 oz)
- if you like you can put some mozarella cheese on top
Mix eegs, milk, cheese, salt and peber. Clean the leeks, slice them into small pieces and steam them a bit. Share out the leeks and the ham on the overbaked flan cases, and pour the eegmix over them. Bake in about 30 minutes on 200 degress (390 Fahrenheit). – Baking time depends on the size of the tarts so be carefull 🙂 They are done when the eggmix is form and the tops get golden.
Enjoy while they are still warm or save them for lunch pack – it’s easy and delicous! Yummi yummi!