Tomato and Leek Pie
Nutritional values
(Percentage of daily recommendation)
| Calorie | 840 cal. | (40 %) | ||
| Protein | 17.91 g | (18 %) | ||
| Fat | 57.32 g | (49 %) | ||
| Carbohydrates | 67.32 g | (45 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.08 g | (10 %) |
| Vitamin A | 746.61 mg | (93,326 %) | ||
| Vitamin D | 1.74 μg | (9 %) | ||
| Vitamin E | 6.61 mg | (55 %) | ||
| Vitamin B₁ | 0.34 mg | (34 %) | ||
| Vitamin B₂ | 0.47 mg | (43 %) | ||
| Niacin | 4.28 mg | (36 %) | ||
| Vitamin B₆ | 0.36 mg | (26 %) | ||
| Folate | 105.25 μg | (35 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 7.29 μg | (16 %) | ||
| Vitamin B₁₂ | 1.07 μg | (36 %) | ||
| Vitamin C | 27.91 mg | (29 %) | ||
| Potassium | 732.21 mg | (18 %) | ||
| Calcium | 158.53 mg | (16 %) | ||
| Magnesium | 45.11 mg | (15 %) | ||
| Iron | 4.53 mg | (30 %) | ||
| Iodine | 49.6 μg | (25 %) | ||
| Zinc | 0.65 mg | (8 %) | ||
| Saturated fatty acids | 30.76 g | |||
| Cholesterol | 260.31 mg |
Ingredients
- For the dough
- Dough (for 1 springform pan of 26 cm?)
- 125 grams cold butter
- 250 grams Pastry flour
- 1 pinch salt
- 4 Tbsps water
- For the filling
- 4 stalks Leeks
- 50 grams Bacon
- 1 Tbsp vegetable oil
- 4 Tomatoes
- 250 grams Whipped cream
- 3 eggs
- salt
- freshly ground peppers
- Nutmeg
Preparation steps
For the dough, cut butter into small pieces and quickly knead together with flour, salt and water.
Press dough a little flat, wrap in foil and allow to rest in the refrigerator for about 30 minutes.
For the filling, trim, rinse and cut the white and light green portions of the leeks into slices. Cut bacon into cubes and fry in oil. Add leeks and season with salt and pepper. Cook for about 8 minutes. Rinse tomatoes, trim and slice.
Whisk cream with eggs and season with salt, pepper and nutmeg.
Roll out the dough and press into the greased pan, forming a 3 cm (approximately 1 1/4-inch) high edge. Pour in leek filling, cover with tomato slices and pour in the egg-cream mixture. Bake in a preheated oven at 200°C (approximately 400°F) for 40 minutes.
