Tomato Tart with Cheese and Arugula

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Tomato Tart with Cheese and Arugula
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Health Score:
6,9 / 10
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 2 h. 35 min.
Ready in
Calories:
894
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie894 kcal(43 %)
Protein29.25 g(30 %)
Fat66.01 g(57 %)
Carbohydrates45.87 g(31 %)
Sugar added0 g(0 %)
Roughage0.92 g(3 %)
Vitamin A681.09 mg(85,136 %)
Vitamin D2.36 μg(12 %)
Vitamin E6.09 mg(51 %)
Vitamin B₁0.31 mg(31 %)
Vitamin B₂1.07 mg(97 %)
Niacin5.4 mg(45 %)
Vitamin B₆0.39 mg(28 %)
Folate74.35 μg(25 %)
Pantothenic acid0.96 mg(16 %)
Biotin5.51 μg(12 %)
Vitamin B₁₂2.52 μg(84 %)
Vitamin C11.17 mg(12 %)
Potassium435.69 mg(11 %)
Calcium638.95 mg(64 %)
Magnesium27.14 mg(9 %)
Iron2.53 mg(17 %)
Iodine60.92 μg(30 %)
Zinc2.45 mg(31 %)
Saturated fatty acids40.75 g
Cholesterol355.37 mg

Ingredients

for
1
For the pastry
120 grams
cold Butter
200 grams
1 pinch
1
Pastry flour (for work surface)
softened Butter (for the baking pan)
For the topping
300 grams
2 handfuls
200 milliliters
70 grams
3
1 splash
300 grams

Preparation steps

1.

For the pastry: combine all ingredients and knead quickly, shape into a ball and wrap in plastic wrap, refrigerate for 1 hour. 

2.

For the topping: rinse and halve tomatoes. Rinse arugula, spin dry and chop coarsely. Whisk cream with Emmentaler and eggs, season with salt, pepper and lemon juice.

3.
Preheat the oven to 180 ° C convection.
4.

Roll out pastry on a floured surface and line baking pan with it, making an edge all around. Spread with egg mixture and sprinkle with arugula. Drain feta cheese and break into pieces, spread on top. Arrange tomatoes, cut side up and press in gently.  

5.

Bake in preheated oven at 180°C (approximately 350°F) for about 50 minutes or until golden brown. Remove from the oven and serve warm or cooled.