Tomato Tart
Nutritional values
(Percentage of daily recommendation)
| Calorie | 421 cal. | (20 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 53 g | (35 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 5.3 g | (18 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 16 μg | (27 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6 mg | (50 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 334 μg | (111 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 21.7 μg | (48 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 650 mg | (16 %) | ||
| Calcium | 90 mg | (9 %) | ||
| Magnesium | 45 mg | (15 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 3.4 g | |||
| Uric acid | 131 mg | |||
| Cholesterol | 4 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 250 grams Pastry flour
- 1 pinch salt
- 1 pinch sugar
- 1 packet Dry yeast
- 2 Tbsps olive oil
- 0.13 l lukewarm water
- 4 Tbsps Basil oil
- 2 onions
- 500 grams Cherry tomatoes
- 1 Tbsp Tomato paste
- 1 tsp Pizza herb
- salt
- peppers
- Parmesan (for garnish)
- Basil (for serving)
Preparation steps
Place flour, sugar, salt and dried yeast in a bowl. Stir in 2 tablespoons of olive oil. Slowly add water and knead into a medium-stiff dough that doesn't stick to sides of bowl.
Sprinkle bottom of bowl with flour and shape dough into a ball. Place in bowl, cover and let rise for 30-45 minutes. Knead briefly on a floured surface and let rest for another 5 minutes. Divide into 4 portions and roll each out into a circle with a 20 cm (approximately 8 inches) diameter. Slightly roll edges to create a crust. Place on a lined baking sheet and let rest for 10 minutes.
Meanwhile, peel onions and cut into thin rings. Rinse tomatoes, drain and cut in half. Mix tomato paste with 1 tablespoon olive oil, salt and pizza herbs. Spread over dough and top with onions and tomatoes. Drizzle with remaining olive oil. Bake for about 15 minutes in a preheated oven at 225°C (approximately 425°F). Sprinkle with basil oil and garnish with Parmesan and basil leaves before serving.
