Tomato and Ricotta Tart

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Tomato and Ricotta Tart
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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)
Calorie687 cal.(33 %)
Protein19 g(19 %)
Fat51 g(44 %)
Carbohydrates38 g(25 %)
Sugar added0 g(0 %)
Roughage2.2 g(7 %)
Vitamin A0.6 mg(75 %)
Vitamin D1.7 μg(9 %)
Vitamin E2.8 mg(23 %)
Vitamin K11.2 μg(19 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.4 mg(36 %)
Niacin5.6 mg(47 %)
Vitamin B₆0.2 mg(14 %)
Folate64 μg(21 %)
Pantothenic acid1.1 mg(18 %)
Biotin12.6 μg(28 %)
Vitamin B₁₂1.4 μg(47 %)
Vitamin C11 mg(12 %)
Potassium406 mg(10 %)
Calcium315 mg(32 %)
Magnesium38 mg(13 %)
Iron1.5 mg(10 %)
Iodine27 μg(14 %)
Zinc1.5 mg(19 %)
Saturated fatty acids29.2 g
Uric acid26 mg
Cholesterol278 mg
Complete sugar6 g

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
cup cream (48% fat)
2 cups Ricotta cheese
¾ cup grated Parmesan
salt
freshly ground Black pepper
olive oil
How healthy are the main ingredients?
Ricotta cheeseParmesanBasileggsaltTomato

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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