Mixed Veggie Rectangular Pie
(0 votes)
(0 votes)
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)
(Percentage of daily recommendation)
| Calorie | 2,815 cal. | (134 %) | ||
| Protein | 85 g | (87 %) | ||
| Fat | 212 g | (183 %) | ||
| Carbohydrates | 146 g | (97 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 17.5 g | (58 %) |
more nutritional values
| Vitamin A | 2.3 mg | (288 %) | ||
| Vitamin D | 12.9 μg | (65 %) | ||
| Vitamin E | 11.7 mg | (98 %) | ||
| Vitamin K | 91.9 μg | (153 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 2.9 mg | (264 %) | ||
| Niacin | 41.7 mg | (348 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 325 μg | (108 %) | ||
| Pantothenic acid | 11.9 mg | (198 %) | ||
| Biotin | 103.5 μg | (230 %) | ||
| Vitamin B₁₂ | 3.9 μg | (130 %) | ||
| Vitamin C | 72 mg | (76 %) | ||
| Potassium | 2,899 mg | (72 %) | ||
| Calcium | 1,212 mg | (121 %) | ||
| Magnesium | 195 mg | (65 %) | ||
| Iron | 11.6 mg | (77 %) | ||
| Iodine | 127 μg | (64 %) | ||
| Zinc | 9.7 mg | (121 %) | ||
| Saturated fatty acids | 119.9 g | |||
| Uric acid | 336 mg | |||
| Cholesterol | 1,139 mg | |||
| Complete sugar | 20 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- For the pastry
- 1 ⅓ cups all-purpose flour
- 1 pinch salt
- ⅔ 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
- ⅞ cup Ricotta cheese (drained)
- ⅓ cup Goat cheese (crumbled)
- To garnish
- Basil
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.
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