Goat Cheese and Tomato Tart
Goat Cheese and Tomato Tart - Crispy base with creamy aromatic topping: So much to love in a tart!
Healthy, because
Even smarter
Nutritional values
With this tart for two you will make a multiple impression: it looks great, tastes sensational and once again proves how clever and uncomplicated vegetarian cuisine can be. Curd cheese, cream cheese and eggs also ensure a high protein content that keeps you full for a long time.
Filo dough is available in well-assorted supermarkets (refrigerated counter) or in Turkish shops. Instead of goat's cheese, you can also prepare the tart with herb cream cheese made from cow's milk.
(Percentage of daily recommendation)
| Calorie | 448 cal. | (21 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.5 g | (5 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.9 μg | (10 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 5.6 mg | (47 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 97 μg | (32 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 25.2 μg | (56 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 525 mg | (13 %) | ||
| Calcium | 185 mg | (19 %) | ||
| Magnesium | 38 mg | (13 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 8.1 g | |||
| Uric acid | 18 mg | |||
| Cholesterol | 269 mg |
Ingredients
- Ingredients
- 4 sheets Filo dough (about 15 x 20 cm, at about 20 grams each)
- 1 Tbsp vegetable oil
- 2 large Tomatoes (each 125 grams)
- 4 ozs Quark
- 3 ozs Goat cheese
- 2 eggs
- 5 Tbsps
- salt
- peppers
- 1 pinch coarsely crushed dried chili peppers
- 2 sprigs mint
Kitchen utensils
Preparation steps
Line a tart pan (20-22 cm/approximately 8-8 1/2 inch diameter; alternatively a springform pan) with parchment paper. Line with filo pastry sheets, spread with a thin coat of oil and press into the edges of the pan.
Rinse tomatoes, cut out stems, and cut the tomatoes in strips. Spread on the dough.
Whisk together goat cheese, quark, eggs and milk. Season to taste with salt, pepper and chile pepper.
Rinse mint, shake dry, pluck leaves, cut into thin strips and stir into the quark mixture.
Pour quark mixture over the tomatoes. Bake tart on an oven rack in the preheated oven at 180°C (fan 160°C, gas mark 2-3) (approximately 350°F/convection 325°F) until golden brown, 20-25 minutes. Allow to cool a few minutes before slicing and serving.
