Gluten Free Vegetable Tart

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Gluten Free Vegetable Tart
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Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
2043
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie2,043 cal.(97 %)
Protein36 g(37 %)
Fat147 g(127 %)
Carbohydrates146 g(97 %)
Sugar added0 g(0 %)
Roughage26.9 g(90 %)
Vitamin A1.3 mg(163 %)
Vitamin D6 μg(30 %)
Vitamin E13.8 mg(115 %)
Vitamin K57.8 μg(96 %)
Vitamin B₁1.3 mg(130 %)
Vitamin B₂1.4 mg(127 %)
Niacin19 mg(158 %)
Vitamin B₆0.5 mg(36 %)
Folate219 μg(73 %)
Pantothenic acid6.5 mg(108 %)
Biotin64.2 μg(143 %)
Vitamin B₁₂1.2 μg(40 %)
Vitamin C47 mg(49 %)
Potassium1,527 mg(38 %)
Calcium275 mg(28 %)
Magnesium174 mg(58 %)
Iron11.1 mg(74 %)
Iodine52 μg(26 %)
Zinc7.4 mg(93 %)
Saturated fatty acids72.7 g
Uric acid181 mg
Cholesterol487 mg
Complete sugar13 g

Ingredients

for
1
Ingredients
200 grams Cornmeal
120 grams butter
1 egg
4 Tbsps milk
150 grams button Mushroom
200 grams Cherry tomatoes
100 grams Olives (pitted)
1 garlic clove (chopped)
thyme
2 Tbsps olive oil
salt
freshly ground peppers
How healthy are the main ingredients?
Oliveolive oilegggarlic clovethymesalt

Preparation steps

1.

For the crust: Mix the cornmeal, butter and egg until combined. Add enough milk to for the ingredients to just come together. Knead until smooth then wrap in plastic wrap and chill for about 30 minutes.

2.

For the filling: Wipe the mushrooms with a damp cloth and cut into slices. Rinse and halve the cherry tomatoes.

3.

Roll out the dough and use to line the tart pan. Fill with the mushrooms, tomatoes, olives and garlic, drizzle with olive oil and sprinkle with thyme leaves. Cover and bake in a preheated convection oven at 180°C (approximately 350°F) for around 15 minutes, until golden brown. Remove and serve immediately.

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