Filo Tart with Cherry Tomatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,250 cal. | (107 %) | ||
| Protein | 113 g | (115 %) | ||
| Fat | 111 g | (96 %) | ||
| Carbohydrates | 197 g | (131 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 16.7 g | (56 %) |
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 7.2 μg | (36 %) | ||
| Vitamin E | 9.6 mg | (80 %) | ||
| Vitamin K | 37.9 μg | (63 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 2.2 mg | (200 %) | ||
| Niacin | 30.9 mg | (258 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 334 μg | (111 %) | ||
| Pantothenic acid | 6.5 mg | (108 %) | ||
| Biotin | 72.6 μg | (161 %) | ||
| Vitamin B₁₂ | 7.5 μg | (250 %) | ||
| Vitamin C | 52 mg | (55 %) | ||
| Potassium | 1,757 mg | (44 %) | ||
| Calcium | 1,242 mg | (124 %) | ||
| Magnesium | 254 mg | (85 %) | ||
| Iron | 10.9 mg | (73 %) | ||
| Iodine | 35 μg | (18 %) | ||
| Zinc | 12.9 mg | (161 %) | ||
| Saturated fatty acids | 51.7 g | |||
| Uric acid | 194 mg | |||
| Cholesterol | 845 mg | |||
| Complete sugar | 21 g |
Ingredients
- Ingredients
- 250 grams Filo dough
- 2 Tbsps olive oil
- 2 handfuls fresh Fresh herbs (Such as thyme, parsley and basil)
- 1 garlic clove
- 100 milliliters Whipped cream
- 3 eggs
- 100 grams grated Cheese (such as Gouda)
- 250 grams Quark
- salt
- peppers (from the mill)
- 200 grams Cherry tomatoes
Preparation steps
Preheat the oven to 180°C (approximately 350°F) convection.
Grease the tart pan with oil and place the filo pastry into the tart pan in 3 to 4 overlapping layers, brushing lightly with oil in between each of the layers.
Rinse the herbs, shake dry and remove the leaves from the stems. Discard the stems. Set some of the thyme leaves aside for garnish. Puree the rest of the herbs with the peeled clove of garlic and the heavy cream. In a mixing bowl, stir together the herb cream with the eggs and half the quark until well blended. Season with salt and pepper and pour the mixture into the filo-lined pan in an even layer. Rinse, trim and halve the tomatoes. Lay the tomatoes on top of the filling and sprinkle the remaining quark and the thyme over the top. Bake in the oven about 40 minutes, or until golden brown.
Serve warm or at room temperature.
