Pepper Tart with Olives
Nutritional values
(Percentage of daily recommendation)
| Calorie | 838 cal. | (40 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 62 g | (53 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 20.2 g | (67 %) |
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 25.6 mg | (213 %) | ||
| Vitamin K | 107 μg | (178 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 11.5 mg | (96 %) | ||
| Vitamin B₆ | 2 mg | (143 %) | ||
| Folate | 517 μg | (172 %) | ||
| Pantothenic acid | 3.9 mg | (65 %) | ||
| Biotin | 40.2 μg | (89 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 787 mg | (828 %) | ||
| Potassium | 2,301 mg | (58 %) | ||
| Calcium | 911 mg | (91 %) | ||
| Magnesium | 164 mg | (55 %) | ||
| Iron | 6.1 mg | (41 %) | ||
| Iodine | 64 μg | (32 %) | ||
| Zinc | 5.1 mg | (64 %) | ||
| Saturated fatty acids | 18.8 g | |||
| Uric acid | 143 mg | |||
| Cholesterol | 50 mg | |||
| Complete sugar | 29 g |
Ingredients
- For the topping
- 2 Red Bell pepper
- 1 green Bell pepper
- 1 onion
- 3 garlic cloves
- 3 Tbsps olive oil
- 80 grams green Olives (pitted)
- 1 Tbsp fresh oregano
- salt
- freshly ground peppers
- 1 can chopped Tomatoes (400 ml)
- 60 grams grated Parmesan
Preparation steps
For the pastry: place flour into a bowl. Cut butter into small pieces and add to flour, crumble with your hands. Add salt and egg to flour mixture and quickly knead to a smooth dough. Wrap pastry in plastic wrap and refrigerate for 2 hours.
For the topping: rinse and dry bell peppers, halve and remove seeds and ribs, cut into strips. Peel onion and garlic and chop. Heat olive oil in a frying pan, saute onion, garlic and peppers for about 5 minutes, stirring. Season with salt and pepper. Slice olives. Add olives and oregano to the pan and remove from heat, cool. Butter tart pan.
Roll out pastry on a floured surface and line tart pan with it, making an edge all around. Spread canned tomatoes on pastry, then spread pepper mixture on top. Sprinkle with Parmesan and bake in preheated oven at 180°C (approximately 350°F) for about 35 minutes. Remove from oven and serve warm and cold.
