Tomato and Eggplant Tart

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Tomato and Eggplant Tart
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Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
320
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie320 cal.(15 %)
Protein7 g(7 %)
Fat24 g(21 %)
Carbohydrates19 g(13 %)
Sugar added0 g(0 %)
Roughage2.4 g(8 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.5 μg(3 %)
Vitamin E2 mg(17 %)
Vitamin K9.8 μg(16 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin2.4 mg(20 %)
Vitamin B₆0.2 mg(14 %)
Folate57 μg(19 %)
Pantothenic acid0.7 mg(12 %)
Biotin8 μg(18 %)
Vitamin B₁₂0.6 μg(20 %)
Vitamin C19 mg(20 %)
Potassium370 mg(9 %)
Calcium56 mg(6 %)
Magnesium23 mg(8 %)
Iron1.1 mg(7 %)
Iodine9 μg(5 %)
Zinc0.6 mg(8 %)
Saturated fatty acids12.2 g
Uric acid30 mg
Cholesterol98 mg
Complete sugar5 g

Ingredients

for
6
For the pastry
300 grams Puff pastry dough (frozen)
1 egg yolk
For the filling
500 grams ripe Cherry tomatoes
1 small Eggplant
1 Tbsp olive oil
150 grams Mozzarella
salt
freshly ground pepper
1 Tbsp balsamic vinegar
½ tsp oregano (dried)
2 Tbsps Basil (minced)
2 Tbsps olive oil
Basil (for garnish)
How healthy are the main ingredients?
Mozzarellaolive oilolive oilBasiloreganoEggplant

Preparation steps

1.

For the pastry: Defrost dough, then thinly roll out on a floured surface. Cut out 6 rectangles, about 8 x 10 cm (approximately 3 x 4 inches). Slice remaining dough into 1 cm (approximately 1/3 inch) wide strips. Beat egg yolks and brush onto edges of dough rectangles, then add strips of dough to create a border.

2.

For the filling: Rinse tomatoes. Rinse eggplant and thinly slice.

3.

Slice mozzarella. 

4.

Add mozzarella, eggplant and tomatoes to dough. Drizzle with a few drops of balsamic vinegar and oil. Season with salt, pepper, oregano and basil.

5.

Bake in an oven preheated to below 225°C (approximately 425°F) for about 15-20 minutes. Remove and serve garnished with basil leaves.