Tomato and Eggplant Tart
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
320
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 320 cal. | (15 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.4 g | (8 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 9.8 μg | (16 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.4 mg | (20 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 57 μg | (19 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 8 μg | (18 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 370 mg | (9 %) | ||
| Calcium | 56 mg | (6 %) | ||
| Magnesium | 23 mg | (8 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 12.2 g | |||
| Uric acid | 30 mg | |||
| Cholesterol | 98 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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)
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.
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