Tomato Tart
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,891 cal. | (138 %) | ||
| Protein | 72 g | (73 %) | ||
| Fat | 227 g | (196 %) | ||
| Carbohydrates | 144 g | (96 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.4 g | (28 %) |
| Vitamin A | 2.9 mg | (363 %) | ||
| Vitamin D | 10.5 μg | (53 %) | ||
| Vitamin E | 12.1 mg | (101 %) | ||
| Vitamin K | 45.9 μg | (77 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 1.6 mg | (145 %) | ||
| Niacin | 19.2 mg | (160 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 298 μg | (99 %) | ||
| Pantothenic acid | 6.2 mg | (103 %) | ||
| Biotin | 77.9 μg | (173 %) | ||
| Vitamin B₁₂ | 6.2 μg | (207 %) | ||
| Vitamin C | 60 mg | (63 %) | ||
| Potassium | 1,773 mg | (44 %) | ||
| Calcium | 1,103 mg | (110 %) | ||
| Magnesium | 130 mg | (43 %) | ||
| Iron | 6.3 mg | (42 %) | ||
| Iodine | 102 μg | (51 %) | ||
| Zinc | 8.7 mg | (109 %) | ||
| Saturated fatty acids | 137.1 g | |||
| Uric acid | 116 mg | |||
| Cholesterol | 1,429 mg | |||
| Complete sugar | 22 g |
Ingredients
- For the dough
- 150 grams Pastry flour
- 1 pinch salt
- 100 grams cold butter
- 1 egg
- softened butter (for the pan)
- Pastry flour (for work surface)
- For the topping
- 300 grams Cherry tomatoes
- 200 milliliters Whipped cream
- 100 grams Crème fraiche
- 60 grams grated Parmesan
- 3 eggs
- salt
- freshly ground peppers
- Nutmeg
Preparation steps
For the pastry: pile flour on the work surface, mix with salt and make a well in the center. Cut cold butter into small pieces and arrange around the well. Add egg to the well and chop all ingredients with a knife until crumbly. Quickly knead into smooth pastry with your hands, shape into a ball and wrap into plastic wrap. Refrigerate for 30 minutes.
Butter tart pan.
Rinse and halve tomatoes.
Roll out pastry on a floured surface and line tart pan with it, making an edge all around. Arrange tomatoes on the pastry. Whisk cream with creme fraiche, Parmesan, and eggs. Season with salt, pepper and nutmeg. Pour over tomatoes and bake in preheated oven at 200°C (approximately 400°F) for about 40 minutes.
Remove from the oven, cool briefly and cut into pieces. Serve warm or cool.
