Tomato Tart
(0 votes)
(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 50 min.
Preparation
Calories:
3189
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 3,189 cal. | (152 %) | ||
| Protein | 92 g | (94 %) | ||
| Fat | 220 g | (190 %) | ||
| Carbohydrates | 211 g | (141 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 16.3 g | (54 %) |
more nutritional values
| Vitamin A | 2.7 mg | (338 %) | ||
| Vitamin D | 9.4 μg | (47 %) | ||
| Vitamin E | 14.5 mg | (121 %) | ||
| Vitamin K | 76.2 μg | (127 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 1.7 mg | (155 %) | ||
| Niacin | 26.3 mg | (219 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 447 μg | (149 %) | ||
| Pantothenic acid | 7.4 mg | (123 %) | ||
| Biotin | 97.2 μg | (216 %) | ||
| Vitamin B₁₂ | 7.9 μg | (263 %) | ||
| Vitamin C | 140 mg | (147 %) | ||
| Potassium | 2,883 mg | (72 %) | ||
| Calcium | 1,800 mg | (180 %) | ||
| Magnesium | 210 mg | (70 %) | ||
| Iron | 8.6 mg | (57 %) | ||
| Iodine | 66 μg | (33 %) | ||
| Zinc | 12.1 mg | (151 %) | ||
| Saturated fatty acids | 139.5 g | |||
| Uric acid | 200 mg | |||
| Cholesterol | 1,316 mg | |||
| Complete sugar | 31 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 250 grams Pastry flour
- 1 egg
- 120 grams butter
- salt
- 700 grams Tomatoes
- 3 eggs
- 1 cup Sour cream
- 100 grams grated Emmentaler cheese
- Fat (for the pan)
- ½ bunch Basil
- salt (and pepper)
Preparation steps
1.
Mix the flour, egg, butter and salt and knead into a smooth pastry. Form into a ball, wrap in foil and chill 1 hour in refrigerator. Blanch tomatoes in hot water, rinse with cold water, peel and cut into eighths. Mix the eggs with sour cream and cheese and season with salt and pepper.
2.
Brush a springform pan of 26 cm (approximately 10 1/4 inch) diameter with oil. Roll out dough, place in the pan and form an edge up the side. Dock dough surface several times with a fork. Spread tomatoes on dough in a decorative manner.
3.
Pour egg mixture over tomatoes. Preheat oven to 200°F and bake the tomato tart for 45 minutes. Tear basil into small pieces and sprinkle over the finished tart.
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