Tomato Pie
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,981 cal. | (142 %) | ||
| Protein | 68 g | (69 %) | ||
| Fat | 200 g | (172 %) | ||
| Carbohydrates | 231 g | (154 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 40.4 g | (135 %) |
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 4.4 μg | (22 %) | ||
| Vitamin E | 20.4 mg | (170 %) | ||
| Vitamin K | 125.2 μg | (209 %) | ||
| Vitamin B₁ | 1.9 mg | (190 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 32.5 mg | (271 %) | ||
| Vitamin B₆ | 2.4 mg | (171 %) | ||
| Folate | 500 μg | (167 %) | ||
| Pantothenic acid | 5.7 mg | (95 %) | ||
| Biotin | 78.1 μg | (174 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 82 mg | (86 %) | ||
| Potassium | 3,153 mg | (79 %) | ||
| Calcium | 620 mg | (62 %) | ||
| Magnesium | 609 mg | (203 %) | ||
| Iron | 18.7 mg | (125 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 12.3 mg | (154 %) | ||
| Saturated fatty acids | 59.7 g | |||
| Uric acid | 439 mg | |||
| Cholesterol | 13 mg | |||
| Complete sugar | 17 g |
Ingredients
- For the crust
- 300 grams Whole wheat flour
- 30 grams ground Hazelnuts
- ½ tsp salt
- 150 grams vegan Margarine
- Pastry flour (for dusting)
- Margarine (for greasing the pan)
- For the filling
- 5 Tomatoes
- 1 handful Basil
- 400 grams Silken tofu
- 2 Tbsps Canola oil
- 2 Tbsps cornstarch
- ½ tsp Turmeric
- 1 tsp salt
- freshly ground peppers
- Nutmeg
Preparation steps
For the crust: Mix the flourwith the nuts and salt. Add approximately 75 ml (approximately 1/3 cup) of water and the margarine and knead to a smooth dough. Wrap with plastic wrap and refrigerate about 1 hour.
Rinse and halve the tomatoes. Rinse the basil, shake dry and finely chop.
Puree the tofu with the oil until creamy. Stir in the basil and turmeric and season with salt, pepper and nutmeg.
Preheat the oven to 200°C (approximately 375°F) top and bottom heat. Roll out the dough on a floured surface to the size of the tart pan. Place in the greased tart pan and press gently. Prick the bottom with a fork several times and bake 10 minutes in the oven.
Then pour in the tofu cream and place the tomatoes on top, cut sides up. Bake about 20 more minutes, then reduce the oven temperature to 180°C (approximately 350°F) and bake for about 15 more minutes. If the tart begins to brown too much, cover with aluminum foil.
After baking, allow to cool for a few minutes, then loosen from the mold and serve hot or cold as desired.
