Tomato Puff
(0 votes)
(0 votes)
Health Score:
74 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
Calories:
759
calories
Calories
Nutritional values
1 springform pan contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 759 cal. | (36 %) | ||
| Protein | 14.87 g | (15 %) | ||
| Fat | 55.59 g | (48 %) | ||
| Carbohydrates | 52.82 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.17 g | (17 %) |
more nutritional values
| Vitamin A | 673.93 mg | (84,241 %) | ||
| Vitamin D | 1.78 μg | (9 %) | ||
| Vitamin E | 6.7 mg | (56 %) | ||
| Vitamin B₁ | 0.48 mg | (48 %) | ||
| Vitamin B₂ | 0.56 mg | (51 %) | ||
| Niacin | 7.58 mg | (63 %) | ||
| Vitamin B₆ | 0.38 mg | (27 %) | ||
| Folate | 152.52 μg | (51 %) | ||
| Pantothenic acid | 0.58 mg | (10 %) | ||
| Biotin | 18.29 μg | (41 %) | ||
| Vitamin B₁₂ | 0.98 μg | (33 %) | ||
| Vitamin C | 59.43 mg | (63 %) | ||
| Potassium | 1,139.83 mg | (28 %) | ||
| Calcium | 103.05 mg | (10 %) | ||
| Magnesium | 64.68 mg | (22 %) | ||
| Iron | 3.11 mg | (21 %) | ||
| Iodine | 51.77 μg | (26 %) | ||
| Zinc | 1.32 mg | (17 %) | ||
| Saturated fatty acids | 22.72 g | |||
| Cholesterol | 199.95 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 300 grams Puff pastry dough (frozen)
- 14 small Tomatoes
- 300 milliliters Whipped cream
- 3 eggs
- freshly ground peppers
- grated Nutmeg
- Legume
Preparation steps
1.
Thaw the puff pastry. Preheat the oven to 200°C (approximately 400°F). Brush the puff pastry with a little water, roll out and cut a circle of 28 cm (approximately 11 inches) diameter. Place the dough in a round baking dish, cover with parchment paper and spread the legumes in it. Bake for 10 minutes and remove the legumes.
2.
Rinse the tomatoes and remove the stem, cut into slices and arrange on the pastry. Whisk the cream with the eggs, season well with the spices and pour over the tomatoes. Bake in the oven 40 minutes.
