Upside Down Vegetable Tart

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Upside Down Vegetable Tart
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Health Score:
81 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
2965
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie2,965 cal.(141 %)
Protein106 g(108 %)
Fat220 g(190 %)
Carbohydrates140 g(93 %)
Sugar added0 g(0 %)
Roughage29.4 g(98 %)
Vitamin A2.5 mg(313 %)
Vitamin D6.7 μg(34 %)
Vitamin E18 mg(150 %)
Vitamin K274.2 μg(457 %)
Vitamin B₁3.7 mg(370 %)
Vitamin B₂2.7 mg(245 %)
Niacin36.7 mg(306 %)
Vitamin B₆2.9 mg(207 %)
Folate570 μg(190 %)
Pantothenic acid5.9 mg(98 %)
Biotin84.6 μg(188 %)
Vitamin B₁₂5.5 μg(183 %)
Vitamin C285 mg(300 %)
Potassium4,122 mg(103 %)
Calcium2,131 mg(213 %)
Magnesium570 mg(190 %)
Iron25.3 mg(169 %)
Iodine162 μg(81 %)
Zinc15 mg(188 %)
Saturated fatty acids105.7 g
Uric acid547 mg
Cholesterol1,072 mg
Complete sugar56 g

Ingredients

for
1
Ingredients
5 Zucchini
3 scallions
1 sm stalk Leeks
200 grams Ricotta cheese
3 eggs (large)
100 milliliters milk
4 Tbsps freshly grated Parmesan
salt
freshly ground peppers
Nutmeg (freshly grated)
olive oil
butter
1 roll Puff pastry dough (or 3 sheets of filo)
4 Tbsps Sesame seeds
How healthy are the main ingredients?
LeekRicotta cheeseSesame seedsParmesanZucchiniegg

Preparation steps

1.

Rinse and dice zucchini. Rinse and slice scallions. Rince leeks, cut in half lengthwise and slice. Heat 3 tablespoons oil in a pan and cook zucchini over medium heat for 3-4 minutes. Add scallions and leeks and cook 2-3 minutes more. Season with salt and pepper.

2.

Add 6 pats of butter to a large pan. Add prepared vegetables. Beat eggs, stir in milk and Parmesan. Stir in ricotta. Season mixture with salt, pepper and nutmeg and pour over vegetables. Top with puff pastry and brush with 1 tablespoon melted butter. Sprinkle with sesame seeds and bake in an oven preheated to 200°C (approximately 400°F) for about 25 minutes, until golden brown.

Remove and let cool slightly, then slice and serve immediately.