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
- 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.
Spring Cookbooks
Get Fit!
Simple, But Good
Weeknight Dinners
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
