Upside Down Vegetable Tart
(0 votes)
(0 votes)
Health Score:
81 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
2965
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 2,965 cal. | (141 %) | ||
| Protein | 106 g | (108 %) | ||
| Fat | 220 g | (190 %) | ||
| Carbohydrates | 140 g | (93 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 29.4 g | (98 %) |
more nutritional values
| Vitamin A | 2.5 mg | (313 %) | ||
| Vitamin D | 6.7 μg | (34 %) | ||
| Vitamin E | 18 mg | (150 %) | ||
| Vitamin K | 274.2 μg | (457 %) | ||
| Vitamin B₁ | 3.7 mg | (370 %) | ||
| Vitamin B₂ | 2.7 mg | (245 %) | ||
| Niacin | 36.7 mg | (306 %) | ||
| Vitamin B₆ | 2.9 mg | (207 %) | ||
| Folate | 570 μg | (190 %) | ||
| Pantothenic acid | 5.9 mg | (98 %) | ||
| Biotin | 84.6 μg | (188 %) | ||
| Vitamin B₁₂ | 5.5 μg | (183 %) | ||
| Vitamin C | 285 mg | (300 %) | ||
| Potassium | 4,122 mg | (103 %) | ||
| Calcium | 2,131 mg | (213 %) | ||
| Magnesium | 570 mg | (190 %) | ||
| Iron | 25.3 mg | (169 %) | ||
| Iodine | 162 μg | (81 %) | ||
| Zinc | 15 mg | (188 %) | ||
| Saturated fatty acids | 105.7 g | |||
| Uric acid | 547 mg | |||
| Cholesterol | 1,072 mg | |||
| Complete sugar | 56 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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
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.
