Tart with Heirloom Tomatoes and Ricotta
Tart with Heirloom Tomatoes and Ricotta - Hearty happiness with goat cheese
Healthy, because
Even smarter
Nutritional values
Ricotta is full of vitamin E, which our body can use optimally for the defense against free radicals. In addition, the Italian cream cheese scores with vitamin A. This is good for our eyes and increases vision, especially in the dark.
The great diversity of tomato varieties has been almost lost in recent decades. However, many foodies have now realized that old varieties, so-called heirloom tomatoes, have a particularly intense taste. Would you like to grow them yourself? Seeds and plants are available in online shops. And unlike conventional tomatoes, you can grow the seeds of these fruits into plants again next year.
(Percentage of daily recommendation)
| Calorie | 413 cal. | (20 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2.4 g | (8 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 3.9 μg | (7 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4 mg | (33 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 32 μg | (11 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 2.9 μg | (6 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 276 mg | (7 %) | ||
| Calcium | 215 mg | (22 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 17.1 g | |||
| Uric acid | 35 mg | |||
| Cholesterol | 77 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 3 ¼ ozs ground almonds (unpeeled)
- 5 ¾ ozs Spelt flour (Type 630 + 1 tablespoon for processing)
- 1 generous pinch salt
- 5 ¼ ozs butter (+ 1 tsp for the mold)
- 1 oz Pine nuts (2 TBSP.)
- 10 ozs Heirloom tomato
- 2 Tbsps olive oil
- 1 pinch peppers
- 1 pinch whole cane sugar
- 1 Tbsp White vinegar
- 1 handful purple Basil
- 2 sprigs oregano
- 2 ¾ ozs Parmesan
- 9 ozs Ricotta cheese
- 3 ½ ozs fresh goat cheese
- ½ lemon
- Also:
- dry beans or legumes for blind baking
Kitchen utensils
Preparation steps
Mix almonds with flour and salt and heap on a work surface. Spread butter cut into small pieces on top, roughly chop with a dough card and quickly knead into a smooth dough; incorporate more cold water if needed. Wrap in a damp cloth and chill for 1 hour.
Roll out dough thinly on a floured work surface and line a greased tart pan with it, forming a rim. Prick the base several times with a fork and cover with baking paper and dry beans. Bake in a preheated oven at 200 °C / 400 °F for about 20 minutes. Take out, remove legumes and baking paper. Allow the base to cool for 10 minutes, then lift out of the pan and allow to cool completely.
In the meantime, toast pine nuts in a pan without fat over medium heat for about 5 minutes. Clean tomatoes, wash, pat dry, halve or quarter and marinate briefly in a bowl with olive oil, salt, pepper, sugar and vinegar. Wash basil and oregano, shake dry and pluck leaves. Grate Parmesan and mix with ricotta, goat cheese, lemon zest, 1 tablespoon lemon juice, salt and pepper.
Pour cream cheese on the tart base and spread evenly. Spread the tomatoes on the goat cheese, garnish with basil and oregano, and sprinkle with pine nuts.
