Mixed Veggie Rectangular Pie

0
Average: 0 (0 votes)
(0 votes)
Mixed Veggie Rectangular Pie
share Share
print
bookmark_border Copy URL
Health Score:
82 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
2815
calories
Calories

Nutritional values

1 tart contains
(Percentage of daily recommendation)
Calorie2,815 cal.(134 %)
Protein85 g(87 %)
Fat212 g(183 %)
Carbohydrates146 g(97 %)
Sugar added0 g(0 %)
Roughage17.5 g(58 %)
Vitamin A2.3 mg(288 %)
Vitamin D12.9 μg(65 %)
Vitamin E11.7 mg(98 %)
Vitamin K91.9 μg(153 %)
Vitamin B₁1 mg(100 %)
Vitamin B₂2.9 mg(264 %)
Niacin41.7 mg(348 %)
Vitamin B₆1.1 mg(79 %)
Folate325 μg(108 %)
Pantothenic acid11.9 mg(198 %)
Biotin103.5 μg(230 %)
Vitamin B₁₂3.9 μg(130 %)
Vitamin C72 mg(76 %)
Potassium2,899 mg(72 %)
Calcium1,212 mg(121 %)
Magnesium195 mg(65 %)
Iron11.6 mg(77 %)
Iodine127 μg(64 %)
Zinc9.7 mg(121 %)
Saturated fatty acids119.9 g
Uric acid336 mg
Cholesterol1,139 mg
Complete sugar20 g

Ingredients

for
1
For the pastry
1.333 cups all-purpose flour
1 pinch salt
cup butter
2 egg yolks (beaten)
For the filling
5 ½ cups button Mushrooms
1 ⅔ cups cherry Tomatoes
1 Red onion (cut into thin wedges)
2 Tbsps olive oil
salt
peppers
cup Ricotta cheese (drained)
0.333 cup Goat cheese (crumbled)
To garnish
Basil
How healthy are the main ingredients?
MushroomTomatoRicotta cheeseGoat cheeseolive oilsalt

Preparation steps

1.
Heat the oven to 180°C (160° fan) 350°F gas 4. Grease a rectangular 12cmx35cm|4 1/2" x 14" loose- based tranche tin.
2.
Put the flour, salt and butter into a large bowl and rub together with your fingers until the mixture resembles breadcrumbs.
3.
Mix in the egg yolk until the mixture forms a smooth dough. Add water if the dough is too dry. Roll into a ball, wrap in cling film and chill for 30 minutes.
4.
Roll out the dough on a floured surface and line the tin. Prick the pastry all over with a fork, line the pastry case with non-stick baking paper and fill with rice or dried beans. Bake for 10 minutes. Remove the paper and beans and prick the base with a fork. Bake for a further 10 minutes until lightly golden.
5.
For the filling: put the mushrooms, tomatoes and onion in a roasting tin. Drizzle with the oil and season with salt and pepper. Mix gently to combine and cook for 20-25 minutes, until just tender.
6.
Spread the ricotta evenly over the pastry base. Spoon the vegetables on top and scatter with the goats' cheese. Bake for a further 10 minutes. Garnish with basil leaves.