Pine Nut and Basil Tart

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Pine Nut and Basil Tart
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Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h. 10 min.
Ready in
Calories:
3019
calories
Calories

Healthy, because

Even smarter

Nutritional values

This tart contains protein, healthy fats, and plenty of nutrients, making it a well rounded meal for breakfast, lunch, or dinner. 

For a quicker preparation, you can use store bought pie dough. 

1 springform pan contains
(Percentage of daily recommendation)
Calorie3,019 cal.(144 %)
Protein74 g(76 %)
Fat225 g(194 %)
Carbohydrates179 g(119 %)
Sugar added0 g(0 %)
Roughage15.1 g(50 %)
Vitamin A3.2 mg(400 %)
Vitamin D11.7 μg(59 %)
Vitamin E17.1 mg(143 %)
Vitamin K337.2 μg(562 %)
Vitamin B₁1 mg(100 %)
Vitamin B₂2 mg(182 %)
Niacin21.5 mg(179 %)
Vitamin B₆0.9 mg(64 %)
Folate385 μg(128 %)
Pantothenic acid6.2 mg(103 %)
Biotin80.6 μg(179 %)
Vitamin B₁₂5.8 μg(193 %)
Vitamin C113 mg(119 %)
Potassium1,970 mg(49 %)
Calcium587 mg(59 %)
Magnesium216 mg(72 %)
Iron16.3 mg(109 %)
Iodine40 μg(20 %)
Zinc9.1 mg(114 %)
Saturated fatty acids123.3 g
Uric acid150 mg
Cholesterol1,563 mg
Complete sugar20 g

Ingredients

for
1
For the pastry
1 ⅔ cups all-purpose flour
1 pinch salt
½ cup cold butter
1 egg
For the filling
3 shallots (diced)
1 cup chopped Basil
1 cup parsley
1 clove garlic cloves (minced)
3 Tbsps butter
1 cup cream (30 % fat)
4 eggs
salt
freshly ground peppers
½ cup Pine nuts
In addition
Basil (for decoration)
parsley (for decoration)
How healthy are the main ingredients?
BasilparsleyPine nutsgarlic clovesaltegg
Preparation

Kitchen utensils

1 Non-stick pan, 1 Plate, 1 Cutting board, 1 Serrated knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Oven rack

Preparation steps

1.
Place the flour in a heap on a working surface, mix in the salt, and make a depression in the middle of the flour.
2.
Scatter the butter around the depression and break the egg into the middle. Chop all the ingredients with a knife until they have the consistency of breadcrumbs, then quickly knead to a dough using your hands.
3.

Line a springform tart pan with the pastry, forming a rim about 1" high. Prick the base several times with a fork and chill for 1 hour.

4.
Sweat the shallots, herbs and garlic in butter over a low heat, stirring frequently, until the shallots are translucent. Transfer to a dish and leave to cool.
5.

Place the pastry tin in an oven preheated to 375°F and bake for 15-20 minutes.

6.

Whisk the cream with the eggs and season with salt and pepper. Take the pastry tin out of the oven, spread with the herb mixture and scatter with pine nuts.

7.

Pour the egg and cream mixture over and return to the oven at a temperature of 325°F for a further 20-25 minutes, or until done.