Vegetarian Vegetable Tart
Vegetarian vegetable tart - A real treat not only for vegetarians!
Nutritional values
(Percentage of daily recommendation)
| Calorie | 363 cal. | (17 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.1 g | (7 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 45.1 μg | (75 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3 mg | (25 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 45 μg | (15 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 9.8 μg | (22 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 319 mg | (8 %) | ||
| Calcium | 87 mg | (9 %) | ||
| Magnesium | 25 mg | (8 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 14.3 g | |||
| Uric acid | 39 mg | |||
| Cholesterol | 139 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 250 grams Pastry flour (and some flour for the work surface)
- salt
- 3 eggs
- 180 grams Cultured butter
- 2 Zucchini
- 200 grams Cherry tomatoes
- 150 grams Broccoli
- 200 grams Sour cream
- 2 Tbsps Whipped cream
- peppers
- Nutmeg
- 150 grams Goat cheese
Preparation steps
Pile pastry flour with 1 pinch of salt on a work surface, make a well in the center and add 1 beaten egg to the well. Cut 160 grams (approximately 5 2/3 ounces) of butter into small pieces and arrange around the well. Chop all ingredients with a knife until crumbly. With your hands, knead quickly into a smooth dough. Shape into a ball and wrap in plastic wrap, refrigerate for 30 minutes.
Rinse and dry zucchini, tomatoes and broccoli. Cut zucchini into thin slices, halve tomatoes. Blanch broccoli florets in boiling salted water for 2 minutes. Drain, rinse in cold water and drain again.
Whisk eggs with sour cream and whipped cream and season with salt, pepper and freshly grated nutmeg. Cut goat cheese into slices.
Butter tart pan with remaining butter. Roll out pastry on a floured surface slightly larger than the pan. Line tart pan with pastry, making 2 cm (approximately 3/4 inch) of pastry hang over the edges of the pan. Prick pastry bottom with a fork several times. Pour eggs and cream mixture onto pastry. Arrange zucchini slices, tomatoes, broccoli and goat cheese on top. Fold in pastry edges and bake in preheated oven at 160°C (approximately 325°F) (convection oven 160°C; gas mark 2-3) for about 25-30 minutes or until golden brown. Remove from oven and serve warm.
