Arrange the cups on a baking sheet and bake according to the package directions, about 20 minutes at 200°C (390°F), until puffed and golden. Let cool completely.
OvenBaking pan
2
In a small bowl, whisk the oil, lemon juice and salt until smooth.
Bowl
3
Arrange the leaves on a serving plate.
4
Drizzle with the dressing and serve immediately.
💡The dressing goes on only just before serving: dressed green leaves wilt within minutes.
5
Remove the round lid from each cup and press the inside down a little to make room for the filling.
6
Fill the cups only just before serving, or the pastry goes soft. Serve.
658calories
7 gprotein
48 gcarbs
47 gfat
● protein 4%● carbs 30%● fat 66%
Per serving (173 g), of 4 servings
To assemble ·
A button hides that part of the recipe, in print too. Another click brings it back. The choice is kept for this recipe.
⚖ About the ingredients
Olive oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Olive oil →
Lemon juice: measured in tbsp in this recipe: 1 tbsp = 15 g · 21 kcal per 100 g · More about Lemon juice →
Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
Arugula: measured in cup in this recipe: 1 cup = 20 g · 28 kcal per 100 g · More about Arugula →
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
Bowl· Also works: Pot (None)
By the steps, as the recipe is built now: another version or addition can change the list.
