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Tart with Broccoli and Tomatoes
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Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
3383
calories
Calories
Nutritional values
1 tart pan contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 3,383 cal. | (161 %) | ||
| Protein | 115 g | (117 %) | ||
| Fat | 273 g | (235 %) | ||
| Carbohydrates | 121 g | (81 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 24.1 g | (80 %) |
more nutritional values
| Vitamin A | 4.3 mg | (538 %) | ||
| Vitamin D | 11.7 μg | (59 %) | ||
| Vitamin E | 18 mg | (150 %) | ||
| Vitamin K | 956.7 μg | (1,595 %) | ||
| Vitamin B₁ | 1.4 mg | (140 %) | ||
| Vitamin B₂ | 3.3 mg | (300 %) | ||
| Niacin | 32 mg | (267 %) | ||
| Vitamin B₆ | 2.4 mg | (171 %) | ||
| Folate | 664 μg | (221 %) | ||
| Pantothenic acid | 14.7 mg | (245 %) | ||
| Biotin | 114.1 μg | (254 %) | ||
| Vitamin B₁₂ | 7.6 μg | (253 %) | ||
| Vitamin C | 564 mg | (594 %) | ||
| Potassium | 3,496 mg | (87 %) | ||
| Calcium | 899 mg | (90 %) | ||
| Magnesium | 233 mg | (78 %) | ||
| Iron | 13.5 mg | (90 %) | ||
| Iodine | 152 μg | (76 %) | ||
| Zinc | 9.4 mg | (118 %) | ||
| Saturated fatty acids | 160.8 g | |||
| Uric acid | 512 mg | |||
| Cholesterol | 1,739 mg | |||
| Complete sugar | 47 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 500 grams Broccoli
- salt
- 6 Tomatoes
- 1 roll Puff pastry dough (275 grams)
- 400 grams cream cheese
- 5 eggs
- 100 milliliters Whipped cream
- freshly ground peppers
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Preparation steps
1.
Blanch broccoli in boiling salted water for 2-3 minutes and rinse in ice water, drain. Cut out tomato stems and blanch tomatoes in boiling water for about 30 seconds. Rinse and peel, halve and remove seeds, slice.
2.
Preheat the oven to 180 ° C convection.
3.
Line tart pan with parchment paper and roll out pastry. Line tart pan with pastry, making an edge all around. Whisk cream cheese with eggs and cream. Season with salt and pepper.
4.
Arrange broccoli and tomatoes on pastry and spread cream mixture over. Bake in preheated oven at 180°C (approximately 350°F) for about 40 minutes. Turn down oven temperature to 160°C (approximately 325°F) and bake for another 25 minutes. Serve.
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