Squash and Feta Tart
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,378 cal. | (161 %) | ||
| Protein | 80 g | (82 %) | ||
| Fat | 253 g | (218 %) | ||
| Carbohydrates | 195 g | (130 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 27.2 g | (91 %) |
| Vitamin A | 3 mg | (375 %) | ||
| Vitamin D | 2.7 μg | (14 %) | ||
| Vitamin E | 15.1 mg | (126 %) | ||
| Vitamin K | 64 μg | (107 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 2.2 mg | (200 %) | ||
| Niacin | 25.5 mg | (213 %) | ||
| Vitamin B₆ | 1.7 mg | (121 %) | ||
| Folate | 451 μg | (150 %) | ||
| Pantothenic acid | 5.5 mg | (92 %) | ||
| Biotin | 41.1 μg | (91 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 163 mg | (172 %) | ||
| Potassium | 4,090 mg | (102 %) | ||
| Calcium | 1,238 mg | (124 %) | ||
| Magnesium | 235 mg | (78 %) | ||
| Iron | 8.3 mg | (55 %) | ||
| Iodine | 241 μg | (121 %) | ||
| Zinc | 7.4 mg | (93 %) | ||
| Saturated fatty acids | 161.4 g | |||
| Uric acid | 416 mg | |||
| Cholesterol | 673 mg | |||
| Complete sugar | 63 g |
Ingredients
- Ingredients
- 400 grams Puff pastry dough
- 2 yellow onion
- 600 grams Pumpkin (such as pumpkin or Hokkaido)
- 300 grams Cherry tomatoes
- 2 sprigs Sage
- Pastry flour
- 250 grams Feta
- 300 grams Sour cream
- 2 Tbsps Whipped cream
- salt
- freshly ground peppers
- freshly grated Nutmeg
Preparation steps
Defrost the puff pastry. Preheat the oven to 200°C (approximately 400°F). Peel the onion and cut into slices. Rinse the squash, cut in half, scrape out the seeds with a spoon and peel. Cut the squash into 1.5 cm (approximately 1/2 inch) cubes. Rinse and halve the tomatoes.
Rinse the sage, shake dry and pluck the leaves. Roll out the pastry on a floured surface, transfer to a parchment-lined baking sheet and form a crust. Sprinkle the squash, tomatoes, onions and sage on the puff pastry leaving a 1 cm (1/4 inch) border.
Crumble the feta cheese and mix with the sour cream and cream. Season with salt, pepper and nutmeg and pour over the vegetables. Bake until golden brown, about 40-45 minutes. Remove, cool briefly, released from the mold and serve.
