Ricotta Cheese and Basil Tart
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,987 cal. | (142 %) | ||
| Protein | 120 g | (122 %) | ||
| Fat | 204 g | (176 %) | ||
| Carbohydrates | 168 g | (112 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 25.5 g | (85 %) |
| Vitamin A | 2.8 mg | (350 %) | ||
| Vitamin D | 9.8 μg | (49 %) | ||
| Vitamin E | 16.3 mg | (136 %) | ||
| Vitamin K | 46.5 μg | (78 %) | ||
| Vitamin B₁ | 1.6 mg | (160 %) | ||
| Vitamin B₂ | 2.9 mg | (264 %) | ||
| Niacin | 42.9 mg | (358 %) | ||
| Vitamin B₆ | 1.7 mg | (121 %) | ||
| Folate | 413 μg | (138 %) | ||
| Pantothenic acid | 8.3 mg | (138 %) | ||
| Biotin | 90.8 μg | (202 %) | ||
| Vitamin B₁₂ | 9.3 μg | (310 %) | ||
| Vitamin C | 68 mg | (72 %) | ||
| Potassium | 2,381 mg | (60 %) | ||
| Calcium | 2,308 mg | (231 %) | ||
| Magnesium | 415 mg | (138 %) | ||
| Iron | 17.6 mg | (117 %) | ||
| Iodine | 179 μg | (90 %) | ||
| Zinc | 17.3 mg | (216 %) | ||
| Saturated fatty acids | 106.1 g | |||
| Uric acid | 226 mg | |||
| Cholesterol | 1,565 mg | |||
| Complete sugar | 32 g |
Ingredients
- For the dough
- 200 grams Whole wheat flour
- 1 pinch salt
- 75 grams butter
- 1 egg
- 2 Tbsps Whipped cream
- olive oil (for the tart pan)
- Pastry flour (for the work surface)
- For the topping
- 3 handfuls Basil (100 grams)
- 4 scallions
- 2 garlic cloves
- 1 organic lemon
- 400 grams Ricotta cheese
- 80 grams grated Parmesan
- 4 eggs
- salt
- freshly ground peppers
Preparation steps
For the dough, mix flour with salt and knead in the butter in pieces. Add egg and creme fraiche and knead quickly into a smooth dough. Wrap in plastic wrap and refrigerate 30 minutes.
For the topping, rinse the basil, shake dry, pluck off the leaves and chop finely. Rinse scallions, trim and cut into thin rings. Peel garlic and chop finely. Rinse the lemon in hot water, pat dry, finely grate the zest and squeeze the juice. Mix ricotta with the Parmesan, lemon zest, lemon juice and eggs. Mix in the basil along with the scallions and garlic and season with salt and pepper.
Grease a tart pan with oil and preheat the oven to 200°C (approximately 400°F) convection.
Roll out the dough on a floured surface and line the tart pan with the dough, forming an edge up the side. Pour the ricotta mixture on top and bake in the oven until golden brown, about 45 minutes.
Remove from the oven and serve warm or cooled to room temperature.
