Tartlets with Roast Pork
These tartlets provide good protein and longer satiety from curd cheese, roast pork, and mozzarella, while the vegetables add freshness without a heavy flour load. The flavor turns savory, cheesy, and slightly juicy, so they fit well as a keto appetizer or party bite.
Preparing the base
Mix cottage cheese 18% fat (200 g), egg (50 g), almond flour (50 g), coconut flour (20 g), starch-free baking powder (4 g), herbes de Provence (2 g), and table salt (2 g). Knead a soft dough, divide it into several portions, and press it into molds to form the bottoms and sides of the tartlets.
Bake the shells at 180 C for 10 minutes so they set and lightly brown around the edges.
Preparing the filling
Cut roast pork (80 g) into small pieces, slice red onion (30 g) into thin feathers, and cut sun-dried tomatoes (40 g) into strips. Divide the filling between the half-baked shells and top with mozzarella (40 g).
Return the tartlets to the oven for another 15 minutes at 180 C until the cheese melts and the crust turns golden. Serve hot or warm.
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