Fresh Zucchini Tart
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,202 cal. | (152 %) | ||
| Protein | 103 g | (105 %) | ||
| Fat | 191 g | (165 %) | ||
| Carbohydrates | 268 g | (179 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 20.8 g | (69 %) |
| Vitamin A | 2.3 mg | (288 %) | ||
| Vitamin D | 8.3 μg | (42 %) | ||
| Vitamin E | 14.4 mg | (120 %) | ||
| Vitamin K | 109.4 μg | (182 %) | ||
| Vitamin B₁ | 2.6 mg | (260 %) | ||
| Vitamin B₂ | 2.9 mg | (264 %) | ||
| Niacin | 35.5 mg | (296 %) | ||
| Vitamin B₆ | 1.7 mg | (121 %) | ||
| Folate | 1,086 μg | (362 %) | ||
| Pantothenic acid | 7.8 mg | (130 %) | ||
| Biotin | 112.9 μg | (251 %) | ||
| Vitamin B₁₂ | 5.5 μg | (183 %) | ||
| Vitamin C | 126 mg | (133 %) | ||
| Potassium | 2,956 mg | (74 %) | ||
| Calcium | 1,392 mg | (139 %) | ||
| Magnesium | 292 mg | (97 %) | ||
| Iron | 16.6 mg | (111 %) | ||
| Iodine | 129 μg | (65 %) | ||
| Zinc | 12.3 mg | (154 %) | ||
| Saturated fatty acids | 98.4 g | |||
| Uric acid | 561 mg | |||
| Cholesterol | 1,040 mg | |||
| Complete sugar | 32 g |
Ingredients
- For the dough
- ½ cube fresh Yeast (21 grams or approximately 1 oz)
- 300 grams Pastry flour
- ½ tsp salt
- 3 Tbsps olive oil
- Pastry flour (for working the dough)
- For the filling
- 700 grams Zucchini
- 3 eggs
- 250 milliliters Whipped cream
- 100 grams Crème fraiche
- 70 grams freshly grated Parmesan
- salt (and)
- freshly ground peppers
- also
- butter (for the springform pan)
Preparation steps
For the dough, dissolve the yeast in 150 ml (approximately 1/2 cup) of lukewarm water. Mix the flour with the salt in a bowl, make a well in the center, add the yeast mixture, pour in the oil and quickly knead with hands until smooth. If the dough is too moist, add some additional flour, too dry, water. Knead the dough on a floured work surface, place back into the bowl and allow to rise in a warm place for about 1 hour.
Preheat the oven to 180°C (approximately 350°F).
Rinse and trim the zucchini and cut into. Fry briefly in a hot pan with oil, remove and drain on paper towels.
Mix the eggs with the cream, crème fraîche and cheese and season with salt and pepper.
Knead the dough again well and line a buttered springform pan with it, forming an edge. Arrange the zucchini on the dough and pour the egg mixture over it.
Bake in the preheated oven for about 40 minutes.
Remove the cake from the oven, allow to cool, loosen from the mold and serve.
