Tomato, Olive and Onion Tart

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Tomato, Olive and Onion Tart
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
471
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie471 kcal(22 %)
Protein23.31 g(24 %)
Fat19.07 g(16 %)
Carbohydrates49.6 g(33 %)
Sugar added0 g(0 %)
Roughage2.95 g(10 %)
Vitamin A167.68 mg(20,960 %)
Vitamin D0 μg(0 %)
Vitamin E0.77 mg(6 %)
Vitamin B₁0.44 mg(44 %)
Vitamin B₂0.27 mg(25 %)
Niacin4.77 mg(40 %)
Vitamin B₆0.21 mg(15 %)
Folate93.95 μg(31 %)
Pantothenic acid0.41 mg(7 %)
Biotin7.08 μg(16 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C21.5 mg(23 %)
Potassium434.73 mg(11 %)
Calcium525.45 mg(53 %)
Magnesium33.88 mg(11 %)
Iron2.96 mg(20 %)
Iodine1.7 μg(1 %)
Zinc0.71 mg(9 %)
Saturated fatty acids9.39 g
Cholesterol35.44 mg
Author of this recipe:

Ingredients

for
6
Ingredients
18 ounces
white onions (sliced in rings)
14 ounces
14 ounces
5
tomatoes (sliced)
4 tablespoons
black Olives (pitted)
To garnish
14
Preparation

Kitchen utensils

1 Slotted spatula, 1 Lid, 1 Food processor, 4 Oven-proof ramekins, 1 Citrus juicer

Preparation steps

1.
Heat the oven to 200C (180C fan) 400F, gas 6.
2.
Heat 3 tbsp olive oil in a saucepan and fry the onions slowly until golden brown. Season with salt and ground pepper.
3.
Line an oiled cookie sheet with filo pastry, placing several layers on top of each other. Lay the mozzarella slices on the pastry. Place the onion rings evenly over the tart. Spread the tomato slices and olives over the layer of onions. Drizzle 2 tbs olive oil over. Season with salt and ground pepper.
4.
Bake for 25-30 minutes until golden brown. Garnish with basil leaves and serve.