Cheese and Tomato Flan

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Cheese and Tomato Flan
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Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
Calories:
1048
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,048 kcal(50 %)
Protein36.21 g(37 %)
Fat74.32 g(64 %)
Carbohydrates57.95 g(39 %)
Sugar added0 g(0 %)
Roughage1.56 g(5 %)
Vitamin A942.43 mg(117,804 %)
Vitamin D3.17 μg(16 %)
Vitamin E7.38 mg(62 %)
Vitamin B₁0.57 mg(57 %)
Vitamin B₂0.99 mg(90 %)
Niacin10.57 mg(88 %)
Vitamin B₆0.22 mg(16 %)
Folate193.44 μg(64 %)
Pantothenic acid1.03 mg(17 %)
Biotin9.27 μg(21 %)
Vitamin B₁₂2.06 μg(69 %)
Vitamin C18.12 mg(19 %)
Potassium561.73 mg(14 %)
Calcium595.61 mg(60 %)
Magnesium57.74 mg(19 %)
Iron4.06 mg(27 %)
Iodine67.87 μg(34 %)
Zinc2.73 mg(34 %)
Saturated fatty acids44.95 g
Cholesterol384.49 mg
Author of this recipe:

Ingredients

for
4
For the pastry
2 cups
cup
1
egg (beaten)
½ teaspoon
For the filling
4
tomatoes (sliced)
1 bunch
Basil (chopped)
3
cup
cream (48% fat)
14 ounces
¾ cup
How healthy are the main ingredients?
eggsalttomatoBasileggRicotta cheese

Preparation steps

1.
For the pastry: heat the oven to 200°C (180° fan) 400°F gas 6. Grease a pie or flan tin or dish.
2.
Put the flour into a mixing bowl and rub in the butter until the mixture resembles breadcrumbs. Add the egg and salt and mix to a dough. Wrap in cling film and chill for 30 minutes.
3.
Roll out the dough on a floured surface and line the dish.
4.
For the filling: put half the tomato slices on the pastry base and sprinkle with half the basil.
5.
Beat together the eggs, cream, ricotta and the grated cheese and pour over the tomatoes.
6.
Place the remaining tomato slices on top and sprinkle with the remaining basil. Drizzle a little oil over the tomato slices.
7.
Bake for 30-35 minutes, until golden and the filling is set.