Tomato Pastry Pie
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
moderate
Difficulty
Preparation:
55 min.
Preparation
ready in 1 hr 45 min.
Ready in
Calories:
744
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 744 cal. | (35 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 89 g | (59 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.7 g | (22 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 15.6 μg | (26 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.9 mg | (33 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 77 μg | (26 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 9.9 μg | (22 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 513 mg | (13 %) | ||
| Calcium | 448 mg | (45 %) | ||
| Magnesium | 41 mg | (14 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 17.4 g | |||
| Uric acid | 58 mg | |||
| Cholesterol | 141 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Put the flour into a mixing bowl and rub in the butter until the mixture resembles breadcrumbs. Add the salt and just enough water to make a smooth dough. Wrap in cling film and chill for 30 minutes.
2.
Arrange the tomato slices in a single layer on several layers of kitchen paper. Sprinkle with 1/2 teaspoon salt and stand for 20 minutes; blot dry with kitchen paper.
3.
Heat the oven to 190°C (170° fan) 375°F gas 5. Grease a baking tray.
4.
Roll out the dough on a floured surface to a round about 35cm|14" diameter. Place on the baking tray and brush the base with the egg yolk.
5.
Arrange the tomatoes on the dough to cover about 25cm|10" in the centre. Drizzle over the oil and vinegar and scatter with salt, pepper and basil.
6.
Turn in the edges of the dough around the tomatoes and cook for 20-30 minutes until the tomatoes are tender. Garnish with basil.
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