Preserved Tomato Tarts
(0 votes)
(0 votes)
Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
1052
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,052 cal. | (50 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 71 g | (61 %) | ||
| Carbohydrates | 65 g | (43 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.2 g | (14 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 3.6 μg | (18 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 17.8 μg | (30 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 9.8 mg | (82 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 95 μg | (32 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 26.2 μg | (58 %) | ||
| Vitamin B₁₂ | 3 μg | (100 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 560 mg | (14 %) | ||
| Calcium | 670 mg | (67 %) | ||
| Magnesium | 70 mg | (23 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 37 μg | (19 %) | ||
| Zinc | 4.9 mg | (61 %) | ||
| Saturated fatty acids | 40.3 g | |||
| Uric acid | 62 mg | |||
| Cholesterol | 492 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the pastry
- 2 ½ cups all-purpose flour
- ½ cup butter
- 1 pinch salt
- 1 egg
- For the filling
- ¼ cup sun-dried tomatoes
- 2 scallions (sliced)
- 1 Zucchini (cut into strips)
- 1 clove garlic cloves (finely chopped)
- 5 eggs (beaten)
- 1 cup grated Gruyere
- 1 ⅔ cups cream (38% fat)
- salt
- peppers
Preparation steps
1.
For the pastry: sift the flour into a mixing bowl and stir in the salt. Rub in the butter until the mixture resembles breadcrumbs.
2.
Add the egg and mix to a dough. wrap in cling film and chill for 30 minutes.
3.
Soften the tomatoes briefly in a little warm water, then finely chop.
4.
Heat the oven to 180°C (160° fan) 350°F gas 4. Grease 4 individual tart tins.
5.
Mix together the spring onions, courgettes and garlic.
6.
Beat the eggs with the cheese and cream. Season with salt and pepper.
7.
Roll out the dough on a floured surface and line the tart tins. Prick the bases and bake for 5 minutes. Remove from the oven and allow to cool slightly.
8.
Spread the vegetables on the base of the pastry cases. Pour in the cheese filling and sprinkle with the chopped tomatoes. Bake for 15-20 minutes until the filling is bubbling.
