Sweet Fruit and Onion Pie
(0 votes)
(0 votes)
Health Score:
63 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Calories:
593
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 593 cal. | (28 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 58 g | (39 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 12.6 g | (42 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 4.6 mg | (38 %) | ||
| Vitamin K | 30.6 μg | (51 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.5 mg | (38 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 63 μg | (21 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 18.6 μg | (41 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 925 mg | (23 %) | ||
| Calcium | 150 mg | (15 %) | ||
| Magnesium | 43 mg | (14 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 17.4 g | |||
| Uric acid | 76 mg | |||
| Cholesterol | 226 mg | |||
| Complete sugar | 35 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 ⅓ cups pitted Prune
- 4 Tbsps olive oil
- 7 cups onions (chopped)
- 9 ozs Shortcrust pastry
- 4 eggs
- 1 ½ cups low-fat Crème fraiche
- ⅜ cup milk
- butter (for the pie dish)
- salt
- peppers
Preparation steps
1.
Dice half the prunes finely.
2.
Heat the oil in a large frying pan; add the onions and cook stirring until nicely browned. Drain on some kitchen paper.
3.
Preheat the oven to 200°C | 400F | gas 6. Butter a pie dish.
4.
Roll the pastry out on a floured work surface. Prick it all over with a fork and transfer to the pie dish. Chill.
5.
Beat together the eggs, creme fraiche, and milk in a bowl. Season. Add the onions and chopped prunes. Pour the filling over the pastry base. Top with the whole, reserved prunes.
6.
Transfer to the oven and cook for 25-30 minutes until the pastry is cooked and the filling is set.
7.
Remove the tart from the oven, leave to cool for 3 to 4 minutes before removing from the pie dish.
8.
Serve immediately with a mixed green salad dressed with walnut oil.
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