Tomato Tart with
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,543 cal. | (121 %) | ||
| Protein | 57 g | (58 %) | ||
| Fat | 156 g | (134 %) | ||
| Carbohydrates | 224 g | (149 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 22 g | (73 %) |
| Vitamin A | 1.8 mg | (225 %) | ||
| Vitamin D | 3.3 μg | (17 %) | ||
| Vitamin E | 16.5 mg | (138 %) | ||
| Vitamin K | 110.4 μg | (184 %) | ||
| Vitamin B₁ | 1.8 mg | (180 %) | ||
| Vitamin B₂ | 1.1 mg | (100 %) | ||
| Niacin | 19.1 mg | (159 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 341 μg | (114 %) | ||
| Pantothenic acid | 4.3 mg | (72 %) | ||
| Biotin | 54.8 μg | (122 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 191 mg | (201 %) | ||
| Potassium | 2,836 mg | (71 %) | ||
| Calcium | 384 mg | (38 %) | ||
| Magnesium | 219 mg | (73 %) | ||
| Iron | 11.8 mg | (79 %) | ||
| Iodine | 52 μg | (26 %) | ||
| Zinc | 4.7 mg | (59 %) | ||
| Saturated fatty acids | 80.9 g | |||
| Uric acid | 313 mg | |||
| Cholesterol | 523 mg | |||
| Complete sugar | 31 g |
Ingredients
- For the pastry
- 250 grams Pastry flour
- salt
- 1 egg
- 50 grams Quark
- 120 grams butter
- Pastry flour (for the work surface)
Preparation steps
For the pastry: combine flour with 1 pinch of salt, pile on the work surface and make a well in the center. Add egg and quark to the well. Cut butter into small pieces and arrange around the well. Quickly knead with your hands to a smooth dough. Shape into a ball and wrap in plastic wrap, refrigerate for 30 minutes.
Preheat the oven to 200 ° C top and bottom heat Preheat.
For the topping: rinse and dry zucchini, cut lengthwise into 0.6 cm (approximately 1/5 inch) thick slices. Chop olives. Blanch tomatoes in hot water, rinse in cold water and peel. Quarter and remove seeds, cut into small cubes. Peel garlic and shallot and chop finely. Heat 1 tablespoon of oil in a pan and saute shallot and garlic until soft. Add tomatoes and olives and saute briefly. Season with salt and pepper, remove from heat.
Roll out pastry on a floured surface and line buttered springform pan wtih it, making an edge all around. Arrange zucchini slices on the pastry and season with pepper. Rinse basil, shake dry and cut leaves into narrow strips. Mix half of basil leaves with tomato mixture and season to taste. Place half of tomato mixture on top of zucchini. Repeat layers one more time. Bake in preheated oven at 200°C (approximately 400°F) for about 35 minutes. Remove from oven and sprinkle with remaining basil leaves. Cut into slices and serve warm.
