Tomato and Ricotta Tart
(0 votes)
(0 votes)
Health Score:
74 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr 10 min.
Preparation
ready in 1 hr 40 min.
Ready in
Calories:
687
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 687 cal. | (33 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 51 g | (44 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.2 g | (7 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 11.2 μg | (19 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.6 mg | (47 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 64 μg | (21 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 12.6 μg | (28 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 406 mg | (10 %) | ||
| Calcium | 315 mg | (32 %) | ||
| Magnesium | 38 mg | (13 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 29.2 g | |||
| Uric acid | 26 mg | |||
| Cholesterol | 278 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- For the pastry
- 2 cups all-purpose flour (plus extra for dusting)
- ¾ cup butter
- 1 egg (beaten)
- ½ tsp salt
- For the filling
- 4 large, ripe Tomatoes (sliced)
- 1 Tbsp chopped Basil
- 3 eggs
- ⅞ cup cream (48% fat)
- 2 cups Ricotta cheese
- ¾ cup grated Parmesan
- salt
- freshly ground Black pepper
- olive oil
Preparation steps
1.
For the pastry: heat the oven to 200°C (180° fan) 400°F gas 6. Grease a 23 cm|9" pie or flan tin or dish.
2.
Put the flour into a mixing bowl and rub in the butter until the mixture resembles breadcrumbs. Add the egg and salt and mix to a dough. Wrap in cling film and chill for 30 minutes.
3.
Roll out the dough on a floured surface and line the dish.
4.
For the filling: put half the tomato slices on the pastry base and sprinkle with the basil.
5.
Beat together the eggs, cream, ricotta and grated parmesan, salt and pepper to taste and pour over the tomatoes.
6.
Arrange the remaining tomato slices on top and drizzle with a little oil.
7.
Bake for 30-35 minutes, until golden and the filling is set.
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