Vegetable Cake

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Average: 5 (1 vote)
(1 vote)
Vegetable Cake
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Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
618
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie618 cal.(29 %)
Protein15 g(15 %)
Fat42 g(36 %)
Carbohydrates46 g(31 %)
Sugar added0 g(0 %)
Roughage3.4 g(11 %)
Vitamin A0.5 mg(63 %)
Vitamin D1 μg(5 %)
Vitamin E1.7 mg(14 %)
Vitamin K6.2 μg(10 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.3 mg(27 %)
Niacin4.3 mg(36 %)
Vitamin B₆0.2 mg(14 %)
Folate48 μg(16 %)
Pantothenic acid0.6 mg(10 %)
Biotin7 μg(16 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C12 mg(13 %)
Potassium337 mg(8 %)
Calcium139 mg(14 %)
Magnesium42 mg(14 %)
Iron1.1 mg(7 %)
Iodine32 μg(16 %)
Zinc1.3 mg(16 %)
Saturated fatty acids25.9 g
Uric acid39 mg
Cholesterol144 mg
Complete sugar4 g

Ingredients

for
6
Ingredients
400 grams Puff pastry dough thawed (frozen)
2 onions (sliced ​​into rings)
200 grams cooked Penne
200 milliliters Whipped cream
1 egg
salt
peppers
Nutmeg (freshly grated)
4 Tomatoes (diced)
200 grams Feta (finely diced)
2 sprigs rosemary (small)
How healthy are the main ingredients?
Whipped creamFetarosemaryonioneggsalt

Preparation steps

1.

Preheat the oven to 200°C (approximately 400°F). Place the thinly rolled pastry on a greased baking sheet (or place cut rectangles of dough in greased ramekins and bake all molds simultaneously in the oven; the baking time is reduced by half). Distribute onion rings, tomatoes, penne, feta cheese and rosemary on pastry, season with salt and pepper and bake in the hot oven for about 10 minutes.

2.

Meanwhile mix cream with egg, then season with salt, pepper and nutmeg. Open the oven, pull out the sheet and spread the icing on the hot cake. Close the oven immediately and bake for 20 minutes until golden yellow. Allow to cool, cut into small squares and serve on small plates.

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