Leek Tart
(0 votes)
(0 votes)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
2436
calories
Calories
Nutritional values
1 springform pan contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 2,436 cal. | (116 %) | ||
| Protein | 82 g | (84 %) | ||
| Fat | 165 g | (142 %) | ||
| Carbohydrates | 156 g | (104 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 32.7 g | (109 %) |
more nutritional values
| Vitamin A | 2.3 mg | (288 %) | ||
| Vitamin D | 9.4 μg | (47 %) | ||
| Vitamin E | 36.8 mg | (307 %) | ||
| Vitamin K | 257.2 μg | (429 %) | ||
| Vitamin B₁ | 1.6 mg | (160 %) | ||
| Vitamin B₂ | 2.3 mg | (209 %) | ||
| Niacin | 29.4 mg | (245 %) | ||
| Vitamin B₆ | 2.5 mg | (179 %) | ||
| Folate | 849 μg | (283 %) | ||
| Pantothenic acid | 8.1 mg | (135 %) | ||
| Biotin | 92 μg | (204 %) | ||
| Vitamin B₁₂ | 6.6 μg | (220 %) | ||
| Vitamin C | 124 mg | (131 %) | ||
| Potassium | 2,964 mg | (74 %) | ||
| Calcium | 1,367 mg | (137 %) | ||
| Magnesium | 385 mg | (128 %) | ||
| Iron | 14.9 mg | (99 %) | ||
| Iodine | 101 μg | (51 %) | ||
| Zinc | 14.6 mg | (183 %) | ||
| Saturated fatty acids | 70.1 g | |||
| Uric acid | 543 mg | |||
| Cholesterol | 1,134 mg | |||
| Complete sugar | 33 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- For the pastry
- 100 grams Whole wheat flour
- 50 grams Whole Grain Rye Flour
- 2 tsps Baking powder
- 1 egg
- 100 grams Yogurt (0.1% fat)
- 2 Tbsps vegetable oil
- 1 tsp salt
- For the topping
- 500 grams Leeks (cleaned)
- 2 Tbsps vegetable oil
- 1 tsp Curry
- 250 grams Whipped cream
- 3 eggs
- 50 grams Whole wheat flour
- 50 grams grated Gruyere
- salt
- freshly ground peppers
- Nutmeg
Preparation steps
1.
For the topping: cut cleaned and rinsed leeks into thin rings. Heat 2 tablespoons of oil in a pan and saute leeks for about 5 minutes, add curry powder and cool.
2.
For the pastry: combine all ingredients and knead into soft pastry. Line greased springform pan with it, making 2 cm (approximately 3/4 inch) edge all around.
3.
Whisk sour cream with eggs and flour, add cheese and season with salt, pepper and nutmeg.
4.
Combine cream mixture with leeks and spread on pastry.
5.
Bake in preheated oven at 180°C (approximately 350°F) for about 50 minutes. Remove from the oven and serve.
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