Vegetable and Egg Tart
(0 votes)
(0 votes)
Health Score:
73 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr 30 min.
Preparation
ready in 2 h.
Ready in
Calories:
1066
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,066 cal. | (51 %) | ||
| Protein | 47 g | (48 %) | ||
| Fat | 79 g | (68 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.7 g | (9 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 2.9 μg | (15 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 24.6 μg | (41 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 11.8 mg | (98 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 106 μg | (35 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 30 μg | (67 %) | ||
| Vitamin B₁₂ | 4.8 μg | (160 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 605 mg | (15 %) | ||
| Calcium | 639 mg | (64 %) | ||
| Magnesium | 70 mg | (23 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 68 μg | (34 %) | ||
| Zinc | 4.1 mg | (51 %) | ||
| Saturated fatty acids | 46.7 g | |||
| Uric acid | 60 mg | |||
| Cholesterol | 521 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the pastry
- 1.333 cups all-purpose flour
- 1 pinch salt
- ⅔ cup butter
- 2 egg yolks (beaten)
- For the filling
- 2 Tbsps butter
- 3 cups Zucchini (diced)
- 1 ¾ cups grated Mozzarella
- 1 cup Ricotta cheese
- ½ cup cream (18% fat)
- 3 eggs (beaten)
- ¾ tsp salt
- freshly ground Black pepper
- For the topping
- ⅔ cup Mozzarella (diced)
- ⅔ cup Cheddar cheese (diced)
- To garnish
- Chives
Preparation steps
1.
Put the flour, salt and butter into a large bowl and rub together with your fingers until the mixture resembles breadcrumbs.
2.
Mix in the egg yolk until the mixture forms a smooth dough. Add water if the dough is too dry. Roll into a ball, wrap in cling film and chill for 30 minutes.
3.
Heat the oven to 200°C (180° fan) 400°F gas 6. Grease a deep 12cm x 35cm|4 1/2" x 14" loose- based baking tin.
4.
Roll out the dough on a floured surface and line the tin. Prick the pastry all over with a fork, line the pastry case with non-stick baking paper and fill with rice or dried beans. Bake for 5 minutes. Remove the paper and beans and prick the base with a fork. Bake for a further 5 minutes until lightly golden.
5.
Reduce the oven temperature to 180°C (160° fan) 350°F gas 4.
6.
Heat the butter in a frying pan and cook the courgettes for a few minutes until tender. Remove with slotted spoon and arrange half the courgettes on the base of the pastry case. Sprinkle with mozzarella cheese.
7.
Mix together the ricotta, cream, eggs, salt and pepper to taste. Pour into the pastry case and arrange the remaining courgettes and the diced cheeses on top.
8.
Bake for 40-45 minutes until the filling is bubbling and the cheese has melted.
9.
Arrange the chives on a serving dish and place the tart on top.
