Beet Pastry Tart
(0 votes)
(0 votes)
Health Score:
77 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
815
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 815 cal. | (39 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 59 g | (51 %) | ||
| Carbohydrates | 52 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.8 g | (16 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 3.1 μg | (16 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 20.8 μg | (35 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 5.3 mg | (44 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 128 μg | (43 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 22.2 μg | (49 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 625 mg | (16 %) | ||
| Calcium | 219 mg | (22 %) | ||
| Magnesium | 48 mg | (16 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 34.9 g | |||
| Uric acid | 48 mg | |||
| Cholesterol | 410 mg | |||
| Complete sugar | 16 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the pastry
- 1 ½ cups all-purpose flour
- ½ cup butter (chopped)
- 1 tsp salt
Preparation
Kitchen utensils
1 Pot, 1 Bowl, 1 Peeler, 1 Sieve, 1 Lid, 1 Potato ricer
Preparation steps
1.
Pulse together the flour, butter and salt in a food processor, or rub together until the mixture resembles breadcrumbs. Add enough cold water to form a stiff dough, wrap in foil or clingfilm and chill for 30 minutes.
2.
Roll out the pastry on a floured surface and use to line a greased 23 cm | 9" tart tin. Set aside.
3.
Preheat the oven to 180°C (160° fan) 350F, gas 4.
4.
For the filling, heat the butter in a wide pan and gently fry the onion until soft. Add the apple and beetroot and cook for about 5 minutes.
5.
Mix the beaten eggs with the cream and add the beetroot mixture. Season with salt and pepper, pour into the lined tart tin and sprinkle over the grated cheese.
6.
Bake for about 30 minutes or until lightly browned and serve sprinkled with chopped chives.
