Tart with Peppers and Zucchini
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,061 cal. | (146 %) | ||
| Protein | 85 g | (87 %) | ||
| Fat | 196 g | (169 %) | ||
| Carbohydrates | 238 g | (159 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 26.5 g | (88 %) |
| Vitamin A | 2.2 mg | (275 %) | ||
| Vitamin D | 3.3 μg | (17 %) | ||
| Vitamin E | 21.1 mg | (176 %) | ||
| Vitamin K | 128.8 μg | (215 %) | ||
| Vitamin B₁ | 1.7 mg | (170 %) | ||
| Vitamin B₂ | 1.8 mg | (164 %) | ||
| Niacin | 25.8 mg | (215 %) | ||
| Vitamin B₆ | 2.3 mg | (164 %) | ||
| Folate | 423 μg | (141 %) | ||
| Pantothenic acid | 3.5 mg | (58 %) | ||
| Biotin | 57.1 μg | (127 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 586 mg | (617 %) | ||
| Potassium | 2,897 mg | (72 %) | ||
| Calcium | 821 mg | (82 %) | ||
| Magnesium | 257 mg | (86 %) | ||
| Iron | 11.2 mg | (75 %) | ||
| Iodine | 207 μg | (104 %) | ||
| Zinc | 7.2 mg | (90 %) | ||
| Saturated fatty acids | 113.1 g | |||
| Uric acid | 322 mg | |||
| Cholesterol | 665 mg | |||
| Complete sugar | 41 g |
Ingredients
- Ingredients
- 250 grams Pastry flour
- 1 pinch salt
- 125 grams cold butter
- 1 egg
- 2 yellow Bell pepper
- 2 Zucchini
- 2 yellow onion
- 200 grams Feta
- Pastry flour (for working the dough)
- butter (for the mold)
- 2 sprigs thyme
- 2 Tbsps olive oil
- freshly ground peppers
Preparation steps
Mix the flour with the salt, mound up on a work surface and make a well in the center. Distribute small pieces of butter around the flour, beat the egg and pour into the center. Mix all ingredients with a pastry knife until crumbly and knead everything quickly into a dough. Shape into a ball, wrap in plastic and refrigerate for 30 minutes.
Preheat the oven to 180°C (approximately 350°F). Meanwhile, rinse the vegetables. Cut the peppers in half, remove the seeds and ribs and cut into 1.5 cm (approximately 1/2 inch) cubes. Cut the zucchini into thin slices. Peel the onion, cut in half and then cut into strips. Crumble the feta.
Rol out the dough on a floured surface to slightly larger than the mold and place into the baking tin, forming an edge, then prick several times with a fork.
Rinse the thyme, shake dry, pluck the leaves from the stems and finely chop. In a pan, heat the oil and fry the vegetables for 2-3 minutes. Season with salt, pepper and thyme. Spread the vegetables on the tart bottom, sprinkle with feta and bake in the preheated oven for 25-30 minutes. Remove from the oven and let cool briefly. Carefully remove from the baking tin and serve cut into pieces.
