Gluten Free Vegetable Tart
(0 votes)
(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
2043
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 2,043 cal. | (97 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 147 g | (127 %) | ||
| Carbohydrates | 146 g | (97 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 26.9 g | (90 %) |
more nutritional values
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 6 μg | (30 %) | ||
| Vitamin E | 13.8 mg | (115 %) | ||
| Vitamin K | 57.8 μg | (96 %) | ||
| Vitamin B₁ | 1.3 mg | (130 %) | ||
| Vitamin B₂ | 1.4 mg | (127 %) | ||
| Niacin | 19 mg | (158 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 219 μg | (73 %) | ||
| Pantothenic acid | 6.5 mg | (108 %) | ||
| Biotin | 64.2 μg | (143 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 47 mg | (49 %) | ||
| Potassium | 1,527 mg | (38 %) | ||
| Calcium | 275 mg | (28 %) | ||
| Magnesium | 174 mg | (58 %) | ||
| Iron | 11.1 mg | (74 %) | ||
| Iodine | 52 μg | (26 %) | ||
| Zinc | 7.4 mg | (93 %) | ||
| Saturated fatty acids | 72.7 g | |||
| Uric acid | 181 mg | |||
| Cholesterol | 487 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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
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.
