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Cheese and Tomato Puff Pastry Tart
(0 votes)
Health Score:
77 / 100
Difficulty:
easy
Preparation:
30 min.
Preparation
ready in 1 hr 10 mins
Calories:
3373
calories
Calories
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1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 3,373 cal. | (161 %) | ||
| Protein | 131 g | (134 %) | ||
| Fat | 262 g | (226 %) | ||
| Carbohydrates | 128 g | (85 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.6 g | (32 %) |
more nutritional values
| Vitamin A | 3 mg | (375 %) | ||
| Vitamin D | 11 μg | (55 %) | ||
| Vitamin E | 12.9 mg | (108 %) | ||
| Vitamin K | 49.8 μg | (83 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 1.9 mg | (173 %) | ||
| Niacin | 33.8 mg | (282 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 276 μg | (92 %) | ||
| Pantothenic acid | 5.7 mg | (95 %) | ||
| Biotin | 69.9 μg | (155 %) | ||
| Vitamin B₁₂ | 12 μg | (400 %) | ||
| Vitamin C | 64 mg | (67 %) | ||
| Potassium | 1,859 mg | (46 %) | ||
| Calcium | 3,693 mg | (369 %) | ||
| Magnesium | 259 mg | (86 %) | ||
| Iron | 8.2 mg | (55 %) | ||
| Iodine | 62 μg | (31 %) | ||
| Zinc | 21.9 mg | (274 %) | ||
| Saturated fatty acids | 158.9 g | |||
| Uric acid | 136 mg | |||
| Cholesterol | 1,288 mg | |||
| Complete sugar | 19 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
1
- Ingredients
- 350 grams Puff pastry dough
- 4 Plum tomato
- 175 grams Emmentaler cheese
- 150 grams Goat cheese
- 100 milliliters Whipped cream (or milk)
- 3 eggs
- 1 Tbsp Pine nuts
- 1 tsp freshly chopped thyme
- 1 tsp freshly chopped rosemary
- salt
- freshly ground peppers
- Nutmeg
- Pastry flour (for working)
How healthy are the main ingredients?
Emmentaler cheeseGoat cheeseWhipped creamPine nutsthymerosemaryPreparation steps
1.
Preheat the oven to 200°C (approximately 400ºF).
2.
Thaw the puff pastry and roll out on a floured surface to the size of the tart pan. Line the pan with the pastry, including a rim around the edge.
3.
Rinse the tomatoes and cut out the stalk. Cut 2 tomatoes into thin slices and dice the remaining tomato.
4.
Grate the cheese. Mix the cream cheese with the cream. Stir in the eggs, pine nuts, diced tomatoes and herbs and season with salt, pepper and nutmeg. Spread the topping over the pastry and place the tomato slices on top.
Bake for 35-40 minutes until golden.
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