Tomato and Arugula Tart

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Tomato and Arugula Tart
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Health Score:
70 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 2 h. 15 min.
Ready in
Calories:
3380
calories
Calories

Nutritional values

1 tart contains
(Percentage of daily recommendation)
Calorie3,380 cal.(161 %)
Protein126 g(129 %)
Fat238 g(205 %)
Carbohydrates186 g(124 %)
Sugar added11 g(44 %)
Roughage12.6 g(42 %)
Vitamin A3 mg(375 %)
Vitamin D10.2 μg(51 %)
Vitamin E16.5 mg(138 %)
Vitamin K177.1 μg(295 %)
Vitamin B₁0.9 mg(90 %)
Vitamin B₂2.6 mg(236 %)
Niacin34.9 mg(291 %)
Vitamin B₆1.1 mg(79 %)
Folate404 μg(135 %)
Pantothenic acid6.6 mg(110 %)
Biotin84.7 μg(188 %)
Vitamin B₁₂9.9 μg(330 %)
Vitamin C122 mg(128 %)
Potassium2,562 mg(64 %)
Calcium2,205 mg(221 %)
Magnesium227 mg(76 %)
Iron8.5 mg(57 %)
Iodine101 μg(51 %)
Zinc14.7 mg(184 %)
Saturated fatty acids129.7 g
Uric acid172 mg
Cholesterol1,421 mg
Complete sugar40 g

Ingredients

for
1
For dough
100 grams cold butter
200 grams Pastry flour
1 egg
1 pinch salt
olive oil (for the baking pan)
For topping
500 grams Tomatoes
salt
250 grams Ricotta cheese
3 eggs
50 milliliters Whipped cream
200 grams crumbled Goat cheese
freshly ground peppers
1 Tbsp honey
1 handful Arugula
How healthy are the main ingredients?
TomatoRicotta cheeseGoat cheeseWhipped creamArugulahoney

Preparation steps

1.

For the dough, cut the butter into small cubes. Using your fingers or a pastry cutter combine the pastry flour and butter until it is the texture of coarse meal. Add the egg and salt and 1 to 2 tablespoons of cold water, if necessary, and knead into a smooth dough. Shape into a disc, cover with plastic wrap, and refrigerate for about 1 hour.

2.

Preheat the oven to 200°C (approximately 400°F). Grease the tart tin with olive oil.

3.

Roll out the dough and lay it in the baking pan. Press the dough into the pan and trim the edges. Prick the dough several times with a fork and pre-bake until golden brown, about 15 minutes. Remove from oven and allow to cool a little.

For the topping, Rinse the tomatoes, remove the stem and cut into thick slices. Salt the tomatoes in a colander and let sit for 10 minutes to release some water. Stir together the ricotta, eggs, cream, and  half of the goat cheese. Season with salt and pepper. Evely spread the ricotta mixture on the crust. Pat dry the tomato and spread over the ricotta mixture. Sprinkle with pepper and honey. Bake for about 25 minutes. About 10 minutes before end of baking, sprinkle with the remaining goat cheese.

4.

Rinse and pat dry the arugula. Before serving, sprinkle the tart with arugula, and serve cut into slices.