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.
Fall Favorites
Get Fit!
Simple, But Good
Weeknight Dinners
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
