Vegetable Tart with Cherry Tomatoes
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(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr
Ready in
Calories:
3123
calories
Calories
Nutritional values
1 springform pan contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 3,123 cal. | (149 %) | ||
| Protein | 117 g | (119 %) | ||
| Fat | 230 g | (198 %) | ||
| Carbohydrates | 149 g | (99 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 30.3 g | (101 %) |
more nutritional values
| Vitamin A | 7.1 mg | (888 %) | ||
| Vitamin D | 6.6 μg | (33 %) | ||
| Vitamin E | 14.2 mg | (118 %) | ||
| Vitamin K | 619 μg | (1,032 %) | ||
| Vitamin B₁ | 2.8 mg | (280 %) | ||
| Vitamin B₂ | 2.7 mg | (245 %) | ||
| Niacin | 43 mg | (358 %) | ||
| Vitamin B₆ | 3.1 mg | (221 %) | ||
| Folate | 546 μg | (182 %) | ||
| Pantothenic acid | 12.1 mg | (202 %) | ||
| Biotin | 79.4 μg | (176 %) | ||
| Vitamin B₁₂ | 4.6 μg | (153 %) | ||
| Vitamin C | 576 mg | (606 %) | ||
| Potassium | 4,456 mg | (111 %) | ||
| Calcium | 670 mg | (67 %) | ||
| Magnesium | 251 mg | (84 %) | ||
| Iron | 14.9 mg | (99 %) | ||
| Iodine | 114 μg | (57 %) | ||
| Zinc | 9.3 mg | (116 %) | ||
| Saturated fatty acids | 142.1 g | |||
| Uric acid | 806 mg | |||
| Cholesterol | 1,383 mg | |||
| Complete sugar | 52 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 300 grams Puff pastry dough (frozen)
- 300 grams Cauliflower
- 250 grams Broccoli
- 250 grams carrots
- 250 grams cooked ham
- 250 grams Cherry tomatoes
- 2 Tbsps butter
- 300 grams Crème fraiche
- 3 eggs
- salt
- freshly ground peppers
- Nutmeg
Preparation steps
1.
Thaw shortcrust pastry. Rinse and chop cauliflower and broccoli florets. Peel carrots and dice.
2.
Blanch vegetables successively in boiling salted water for about 4 minutes each, drain, rinse in cold water and drain well.
3.
Blanch tomatoes in boiling salted water for a few seconds, rinse in cold water and peel. Dice ham.
4.
Roll out pastry in a thin circle. Line greased springform pan with pastry, making an edge all around. Arrange vegetables on pastry, top with tomatoes and ham.
5.
Whisk creme fraiche and eggs, season with salt, pepper and nutmeg and pour mixture over the tart. Bake in preheated oven at 200°C (approximately 400°F) for about 30-40 minutes. Remove from oven and serve.
