Directions:
- Slice the bulbs into wedges, and boil them for 8 minutes in salted water.
- Preheat oven to 200°C.
- Prick bottom of shell with a fork.
- Combine breadcrumbs, 3/4 of diced ham and creme fraiche and coat bottom with it.
- Spread the still warm fennel over tart, cover with left ham and parmesan cheese.
- Bake for 30 minutes in the middle of the oven.
- Enjoy.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 10.84 Kcal (45 kJ) | ||
| Calories from fat | 7.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.78g | 1% | |
|---|---|---|---|
| Cholesterol | 1.17mg | 0% | |
| Sodium | 13.46mg | 1% | |
| Potassium | 30.97mg | 1% | |
| Total Carbs | 0.65g | 0% | |
| Sugars | 0.05g | 0% | |
| Dietary Fiber | 0.21g | 1% | |
| Protein | 0.28g | 1% | |
| Vitamin C | 0.8mg | 1% | |
| Iron | 0.1mg | 0% | |
| Calcium | 5.8mg | 1% | |
| Amount Per 100 g | |||
| Calories | 104.97 Kcal (439 kJ) | ||
| Calories from fat | 68.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.56g | 1% | |
|---|---|---|---|
| Cholesterol | 11.32mg | 0% | |
| Sodium | 130.37mg | 1% | |
| Potassium | 299.95mg | 1% | |
| Total Carbs | 6.33g | 0% | |
| Sugars | 0.52g | 0% | |
| Dietary Fiber | 2.07g | 1% | |
| Protein | 2.76g | 1% | |
| Vitamin C | 8.2mg | 1% | |
| Iron | 0.8mg | 0% | |
| Calcium | 56.5mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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