Sprout and Potato Egg Tart
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr 10 min.
Preparation
ready in 1 hr 40 min.
Ready in
Calories:
524
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 524 cal. | (25 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 46 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.6 g | (15 %) |
more nutritional values
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 54.3 μg | (91 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.4 mg | (28 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 70 μg | (23 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 10 μg | (22 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 50 mg | (53 %) | ||
| Potassium | 447 mg | (11 %) | ||
| Calcium | 84 mg | (8 %) | ||
| Magnesium | 41 mg | (14 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 18.7 g | |||
| Uric acid | 52 mg | |||
| Cholesterol | 183 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- For the pastry
- 2 ¼ cups all-purpose flour
- 1 pinch salt
- ⅔ cup butter
- water
- For the filling
- 3 eggs
- ⅞ cup cream (48% fat)
- ½ lemon (juice)
- 1 pinch grated Nutmeg
- salt
- peppers
- 7 ozs cooked Brussels sprouts (halved)
- 7 ozs cooked Sweet potato (sliced)
- 1 onion (finely chopped)
- 1 Tbsp Sesame seeds
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. Stir in the water, until the mixture just comes together. Roll the dough into a ball, then wrap in cling film and chill for 30 minutes.
2.
Heat the oven to 190°C (170° fan) 375°F gas 5. Lightly grease a deep 23cm|9" flan dish or tin.
3.
Roll out the pastry on a floured surface and line the tin. Prick the pastry all over with a fork, line the pastry case with non-stick baking paper and fill with rice or dried beans. Bake for 15 minutes. Remove the paper and beans and bake for a further 8-10 minutes until cooked through.
4.
Reduce the oven temperature to 180°C (160° fan) 350°F gas 4.
5.
For the filling: beat together the eggs, cream, lemon juice and nutmeg. Season to taste with salt and pepper.
6.
Place the vegetables in the pastry case, scattering with onion. Pour over the cream mixture and sprinkle with sesame seeds.
7.
Bake for 20-25 minutes, until the filling is set. Cut into slices and serve hot.
