Tomato Puff

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Tomato Puff
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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)
Calorie759 cal.(36 %)
Protein14.87 g(15 %)
Fat55.59 g(48 %)
Carbohydrates52.82 g(35 %)
Sugar added0 g(0 %)
Roughage5.17 g(17 %)
Vitamin A673.93 mg(84,241 %)
Vitamin D1.78 μg(9 %)
Vitamin E6.7 mg(56 %)
Vitamin B₁0.48 mg(48 %)
Vitamin B₂0.56 mg(51 %)
Niacin7.58 mg(63 %)
Vitamin B₆0.38 mg(27 %)
Folate152.52 μg(51 %)
Pantothenic acid0.58 mg(10 %)
Biotin18.29 μg(41 %)
Vitamin B₁₂0.98 μg(33 %)
Vitamin C59.43 mg(63 %)
Potassium1,139.83 mg(28 %)
Calcium103.05 mg(10 %)
Magnesium64.68 mg(22 %)
Iron3.11 mg(21 %)
Iodine51.77 μg(26 %)
Zinc1.32 mg(17 %)
Saturated fatty acids22.72 g
Cholesterol199.95 mg

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
How healthy are the main ingredients?
Whipped creamTomatoeggNutmeg

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.

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