Tomato Tarte Tatin
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
moderate
Difficulty
Preparation:
20 min.
Preparation
ready in 55 min.
Ready in
Calories:
1683
calories
Calories
Nutritional values
1 baking sheet contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,683 cal. | (80 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 132 g | (114 %) | ||
| Carbohydrates | 109 g | (73 %) | ||
| Sugar added | 20 g | (80 %) | ||
| Roughage | 9.5 g | (32 %) |
more nutritional values
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 12.2 mg | (102 %) | ||
| Vitamin K | 65 μg | (108 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.2 mg | (52 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 180 μg | (60 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 22.3 μg | (50 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 108 mg | (114 %) | ||
| Potassium | 1,452 mg | (36 %) | ||
| Calcium | 94 mg | (9 %) | ||
| Magnesium | 87 mg | (29 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 59.3 g | |||
| Uric acid | 99 mg | |||
| Cholesterol | 213 mg | |||
| Complete sugar | 37 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- olive oil (for greasing)
- 2 tsps brown sugar
- 500 grams Cherry tomatoes (yellow and red)
- 2 garlic cloves
- 2 Tbsps lemon juice
- 2 Tbsps olive oil
- Sea salt
- peppers
- 250 grams Puff pastry dough (refrigerated)
- oregano (to sprinkle)
Preparation steps
1.
Preheat the oven to 200°C (approximately 400°F) convection. Grease the tart pan with oil and sprinkle with 1 teaspoon sugar.
2.
Rinse the tomatoes, core and drain. Arrange in the tart pan. Peel the garlic and chop finely. Mix with the remaining sugar, lemon juice and oil and drizzle over the tomatoes. Season with salt and pepper. Cut the dough slightly larger than the tart pan and place over the tomatoes, pressing the edges to seal. Brush the dough with oil and bake until golden brown, about 35 minutes.
3.
Remove the tart from the oven, let cool briefly then invert onto a serving plate. Sprinkle with oregano and coarse salt. Serve warm.
