Sliced Onion and Tomato Pie
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
3199
calories
Calories
Nutritional values
1 tart contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 3,199 cal. | (152 %) | ||
| Protein | 70 g | (71 %) | ||
| Fat | 165 g | (142 %) | ||
| Carbohydrates | 357 g | (238 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 26.9 g | (90 %) |
more nutritional values
| Vitamin A | 1.8 mg | (225 %) | ||
| Vitamin D | 6.3 μg | (32 %) | ||
| Vitamin E | 15.3 mg | (128 %) | ||
| Vitamin K | 75.5 μg | (126 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 1.1 mg | (100 %) | ||
| Niacin | 19.9 mg | (166 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 389 μg | (130 %) | ||
| Pantothenic acid | 6 mg | (100 %) | ||
| Biotin | 69.8 μg | (155 %) | ||
| Vitamin B₁₂ | 3.3 μg | (110 %) | ||
| Vitamin C | 105 mg | (111 %) | ||
| Potassium | 2,333 mg | (58 %) | ||
| Calcium | 1,886 mg | (189 %) | ||
| Magnesium | 187 mg | (62 %) | ||
| Iron | 12 mg | (80 %) | ||
| Iodine | 29 μg | (15 %) | ||
| Zinc | 6.4 mg | (80 %) | ||
| Saturated fatty acids | 77.5 g | |||
| Uric acid | 245 mg | |||
| Cholesterol | 926 mg | |||
| Complete sugar | 22 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- For the filling
- ¼ cup Sour cream
- 1 Tbsp lemon juice
- 2 eggs
- 18 ozs cherry Tomatoes (large ones halved)
- 1 onion (cut into rings)
- 2 Tbsps olive oil
- 2 Tbsps Basil oil (for drizzling)
Preparation steps
1.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6.
2.
Quickly knead the flour, butter, salt and the egg together to form a dough. Wrap in clingfilm and allow to rest in the fridge for 30 minutes.
3.
Mix the sour cream with the lemon juice and some salt and ground black pepper and then stir in the eggs.
4.
Roll out the dough on a floured work surface approx. 1 cm thick and cut out a circle approx. 32 cm in diameter. Place the dough in a cake tin lined with grease-proof paper so that there it has a 3 cm high edge. Pierce the floor with a fork then spread the sour cream onto the dough and cover with the tomatoes. Drag the onion rings through the olive oil and place on top of the tomatoes.
5.
Bake the tart for approx. 30-40 minutes. Before serving, drizzle with basil oil.
