Crinkled Veggie Tartlet
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
2657
calories
Calories
Nutritional values
1 tart contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 2,657 cal. | (127 %) | ||
| Protein | 55 g | (56 %) | ||
| Fat | 164 g | (141 %) | ||
| Carbohydrates | 239 g | (159 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 32.3 g | (108 %) |
more nutritional values
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 3 μg | (15 %) | ||
| Vitamin E | 18.7 mg | (156 %) | ||
| Vitamin K | 181.3 μg | (302 %) | ||
| Vitamin B₁ | 1.3 mg | (130 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 20.6 mg | (172 %) | ||
| Vitamin B₆ | 2 mg | (143 %) | ||
| Folate | 583 μg | (194 %) | ||
| Pantothenic acid | 5.4 mg | (90 %) | ||
| Biotin | 52 μg | (116 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 147 mg | (155 %) | ||
| Potassium | 2,724 mg | (68 %) | ||
| Calcium | 557 mg | (56 %) | ||
| Magnesium | 314 mg | (105 %) | ||
| Iron | 13.6 mg | (91 %) | ||
| Iodine | 45 μg | (23 %) | ||
| Zinc | 7.7 mg | (96 %) | ||
| Saturated fatty acids | 71.5 g | |||
| Uric acid | 443 mg | |||
| Cholesterol | 467 mg | |||
| Complete sugar | 27 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- For the pastry
- 1 ¾ cups all-purpose flour
- ½ cup Whole wheat flour
- 1 tsp salt
- ½ cup butter (chopped)
- 1 egg (beaten)
- 1 tsp Poppy seeds
- 1 tsp Sesame seeds
- 1 tsp Cumin
- For the filling
- 4 Tbsps olive oil
- 1 onion (finely sliced)
- 1 Leek (finely sliced)
- 2 cloves garlic cloves (finely sliced)
- 14 ozs Tomatoes (sliced)
- 4 sun-dried tomatoes (chopped)
- salt
- peppers
- 3 ½ ozs black Olives (chopped)
- For the garnish
- thyme
Preparation steps
1.
For the pastry: sift the flours into a bowl, add the salt and rub in the butter until the mixture resembles breadcrumbs. Add the egg and just enough water to form a dough. Wrap in cling film and chill for 30 minutes.
2.
Heat the oven to 180C (160C fan) 375F, gas 5. Heat the oil in a pan and gently cook the onion and leek until soft. Add the garlic and cook for a further 2 minutes. Gently mix in the sliced and sun dried tomatoes. Season with salt and pepper and set aside.
3.
Line a baking sheet with non-stick baking paper and sprinkle over the seeds. Roll out the pastry to a thickness of about 1/2 cm|1/4" thick and cut a rectangle 25 cm x 35 cm|10" x 14" Carefully lay the pastry onto the baking sheet, pressing down lightly so the seeds become embedded.
4.
Place the tomato filling on the pastry rectangle leaving a border of about 4cm|2". Fold the edges up to retain the filling, scatter over the olives and bake for 25 minutes. Serve garnished with the thyme.
