Tomato Tart
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,461 cal. | (117 %) | ||
| Protein | 50 g | (51 %) | ||
| Fat | 155 g | (134 %) | ||
| Carbohydrates | 214 g | (143 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 20.4 g | (68 %) |
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 2.9 μg | (15 %) | ||
| Vitamin E | 35.5 mg | (296 %) | ||
| Vitamin K | 62.7 μg | (105 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 16.1 mg | (134 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 374 μg | (125 %) | ||
| Pantothenic acid | 4.2 mg | (70 %) | ||
| Biotin | 70 μg | (156 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 186 mg | (196 %) | ||
| Potassium | 2,799 mg | (70 %) | ||
| Calcium | 222 mg | (22 %) | ||
| Magnesium | 224 mg | (75 %) | ||
| Iron | 6.9 mg | (46 %) | ||
| Iodine | 39 μg | (20 %) | ||
| Zinc | 4.6 mg | (58 %) | ||
| Saturated fatty acids | 66 g | |||
| Uric acid | 203 mg | |||
| Cholesterol | 458 mg | |||
| Complete sugar | 34 g |
Ingredients
- Ingredients
- For the dough
- 250 grams Pastry flour
- 100 grams butter
- ½ tsp salt
- 1 egg
- 800 grams small Tomatoes
- 50 grams Walnut
- 2 Tbsps Sour cream
- 2 Tbsps vegetable oil
- 2 Tbsps balsamic vinegar
- 1 organic lemon
- salt
- peppers
- fresh oregano
Preparation steps
Combine butter cut into small pieces with flour, salt and add egg, quickly knead into smooth pastry. Wrap in foil and refrigerate for about 1 hour. Whisk creme fraiche with finely grated lemon zest, lemon juice, salt and pepper. Rinse tomatoes and cut into about 1/2 cm (approximately 1/5 inch) thick slices.
Butter springform pan. Roll out pastry and line pan with it, making 3 cm (approximately 1 inch) edge all around. Prick pastry with fork several times. Bake in preheated oven at 175°C (approximately 350°F) for about 10 minutes. Remove from the oven and cool slightly, spread with creme fraiche and sprinkle with grated walnuts. Top with tomato slices, season each layer with salt and pepper and drizzle with balsamic vinegar. Drizzle with oil and bake for 20-25 minutes more. Sprinkle with oregano leaves and chopped walnuts. Serve.
