Heirloom Tomatoes in Pastry

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Heirloom Tomatoes in Pastry
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Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 25 min.
Ready in
Calories:
2638
calories
Calories

Nutritional values

1 tart contains
(Percentage of daily recommendation)
Calorie2,638 cal.(126 %)
Protein61 g(62 %)
Fat194 g(167 %)
Carbohydrates164 g(109 %)
Sugar added0 g(0 %)
Roughage21.1 g(70 %)
Vitamin A2.7 mg(338 %)
Vitamin D3.7 μg(19 %)
Vitamin E17.9 mg(149 %)
Vitamin K294.4 μg(491 %)
Vitamin B₁0.9 mg(90 %)
Vitamin B₂1.3 mg(118 %)
Niacin21 mg(175 %)
Vitamin B₆1.4 mg(100 %)
Folate467 μg(156 %)
Pantothenic acid5.4 mg(90 %)
Biotin58.3 μg(130 %)
Vitamin B₁₂2.6 μg(87 %)
Vitamin C258 mg(272 %)
Potassium3,430 mg(86 %)
Calcium1,024 mg(102 %)
Magnesium238 mg(79 %)
Iron9.3 mg(62 %)
Iodine79 μg(40 %)
Zinc5.6 mg(70 %)
Saturated fatty acids106.8 g
Uric acid219 mg
Cholesterol666 mg
Complete sugar38 g

Ingredients

for
1
For the pastry
1.333 cups all-purpose flour
cup cold butter
For the filling
cup Ricotta cheese
1 egg
3 Tbsps freshly grated Parmesan
lemon juice
2 yellow Tomatoes (halved or thickly sliced)
1 Tomato (halved or thickly sliced)
2 Plum tomato (halved or thickly sliced)
8 cherry Tomatoes (halved)
2 tsps thyme
olive oil
1 bunch Arugula
How healthy are the main ingredients?
Ricotta cheeseArugulaParmesanthymeeggTomato

Preparation steps

1.
For the pastry, mix the flour with the salt, form into a heap on the work surface, make a depression in the middle and add 3 tbsp cold water. Distribute the butter in flakes around the depression. Work quickly into a smooth dough by hand, form into a ball and chill for 30 minutes in the fridge, wrapped in cling film.
2.
Heat the oven to 180°C (160°C in a fan oven), 350°F, gas 4 and butter the tart tin.
3.
Mix the ricotta and the egg until smooth, stir the parmesan through and season to taste with salt, ground black pepper and a dash of lemon juice.
4.
Roll the pastry out on a floured surface so that it is a little larger than the tin, and line the tin with it, forming an edge. Spread the ricotta mixture over the base and lay the tomatoes on top. Add a little salt and ground black pepper, sprinkle with thyme and drizzle with a little olive oil. Bake for 25 minutes.
5.
Remove from the oven and serve garnished with rocket, if desired.

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