Caramel Tomato Tart
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,140 cal. | (54 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 85 g | (73 %) | ||
| Carbohydrates | 83 g | (55 %) | ||
| Sugar added | 15 g | (60 %) | ||
| Roughage | 6.4 g | (21 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 6.6 mg | (55 %) | ||
| Vitamin K | 36.2 μg | (60 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.2 mg | (35 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 115 μg | (38 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 14.5 μg | (32 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 62 mg | (65 %) | ||
| Potassium | 924 mg | (23 %) | ||
| Calcium | 57 mg | (6 %) | ||
| Magnesium | 54 mg | (18 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 44.5 g | |||
| Uric acid | 68 mg | |||
| Cholesterol | 170 mg | |||
| Complete sugar | 26 g |
Ingredients
- Ingredients
- 2 Tbsps olive oil
- 200 grams Puff pastry dough
- 4 Tomatoes
- 1 garlic clove
- 1 sprig rosemary
- 5 peppercorns
- Sea salt
- powdered sugar (for dusting)
Preparation steps
Preheat the oven to 200°C (approximately 400°F).
Brush the tart tin with oil. Spread out the dough and cut out the same shape and size as the bottom of the tart tin. Prick the dough several times with a fork and place in the tart tin. Brush with olive oil.
Rinse the tomatoes, cut into quarters and remove the seeds. With the skin side up, lay the tomatoes on the dough in the tin. Peel and press the garlic. Rinse the rosemary, shake dry, pluck the leaves and finely chop. Crush the peppercorn and mix together with the rosemary, the garlic and the remaining oil. Sprinkle the mixture over the tomatoes and season with salt. Bake for about 25 minutes until crispy brown. Remove and dust with a little powdered sugar. Set the oven to broil and, watching carefully, let the tart caramelise briefly. Cut and serve.
