Tomato Tart from Italy (Crostata Al Pomodoro)
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,652 cal. | (126 %) | ||
| Protein | 63 g | (64 %) | ||
| Fat | 184 g | (159 %) | ||
| Carbohydrates | 186 g | (124 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 21.9 g | (73 %) |
| Vitamin A | 2.8 mg | (350 %) | ||
| Vitamin D | 3.6 μg | (18 %) | ||
| Vitamin E | 18.5 mg | (154 %) | ||
| Vitamin K | 299.7 μg | (500 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 1.2 mg | (109 %) | ||
| Niacin | 22 mg | (183 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 491 μg | (164 %) | ||
| Pantothenic acid | 5.4 mg | (90 %) | ||
| Biotin | 64.6 μg | (144 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 278 mg | (293 %) | ||
| Potassium | 3,725 mg | (93 %) | ||
| Calcium | 990 mg | (99 %) | ||
| Magnesium | 235 mg | (78 %) | ||
| Iron | 9 mg | (60 %) | ||
| Iodine | 91 μg | (46 %) | ||
| Zinc | 5.4 mg | (68 %) | ||
| Saturated fatty acids | 100.6 g | |||
| Uric acid | 241 mg | |||
| Cholesterol | 638 mg | |||
| Complete sugar | 39 g |
Ingredients
- For the dough
- 200 grams Pastry flour
- 1 pinch salt
- 140 grams butter
- For the filling
- 150 grams Ricotta cheese
- 1 egg
- 3 Tbsps freshly grated Parmesan
- salt
- freshly ground peppers
- lemon juice
- 2 yellow Beefsteak tomato
- 1 red Beefsteak tomato
- 2 Plum tomato
- 8 Cherry tomatoes
- 2 tsps thyme
- olive oil
- 1 bunch Arugula
Preparation steps
For the dough: Mix flour with salt and create a pile on a work surface. Make a well in center and add 3 tablespoons cold water and place small pieces of butter around flour. With hands, quickly knead to a smooth dough. Form into a ball, wrap in plastic wrap and place in refrigerator for 30 minutes.
Preheat the oven to 180°C (approximately 350°F).
For the filling: Stir ricotta with egg until smooth. Add Parmesan cheese and season to taste with salt, pepper and a dash of lemon.
Rinse tomatoes and cut in halves or into thick slices.
Put dough on a floured surface and roll out slightly larger than the shape of tart tin. Butter tin and line with dough. Pull to edges and pinch. Pour in ricotta mixture and cover with tomatoes. Season with salt and pepper to taste, sprinkle with thyme and drizzle with a little olive oil. Bake in preheated oven for about 25 minutes.
Remove, garnish with arugula and serve.
