Heirloom Tomatoes in Pastry
(0 votes)
(0 votes)
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)
(Percentage of daily recommendation)
| Calorie | 2,638 cal. | (126 %) | ||
| Protein | 61 g | (62 %) | ||
| Fat | 194 g | (167 %) | ||
| Carbohydrates | 164 g | (109 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 21.1 g | (70 %) |
more nutritional values
| Vitamin A | 2.7 mg | (338 %) | ||
| Vitamin D | 3.7 μg | (19 %) | ||
| Vitamin E | 17.9 mg | (149 %) | ||
| Vitamin K | 294.4 μg | (491 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 1.3 mg | (118 %) | ||
| Niacin | 21 mg | (175 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 467 μg | (156 %) | ||
| Pantothenic acid | 5.4 mg | (90 %) | ||
| Biotin | 58.3 μg | (130 %) | ||
| Vitamin B₁₂ | 2.6 μg | (87 %) | ||
| Vitamin C | 258 mg | (272 %) | ||
| Potassium | 3,430 mg | (86 %) | ||
| Calcium | 1,024 mg | (102 %) | ||
| Magnesium | 238 mg | (79 %) | ||
| Iron | 9.3 mg | (62 %) | ||
| Iodine | 79 μg | (40 %) | ||
| Zinc | 5.6 mg | (70 %) | ||
| Saturated fatty acids | 106.8 g | |||
| Uric acid | 219 mg | |||
| Cholesterol | 666 mg | |||
| Complete sugar | 38 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- For the pastry
- 1.333 cups all-purpose flour
- ⅔ cup cold butter
- For the filling
- ⅔ 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
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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