Veggie Tart Slice

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Veggie Tart Slice
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 20 min.
Preparation
Calories:
353
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie353 kcal(17 %)
Protein11.1 g(11 %)
Fat22.28 g(19 %)
Carbohydrates29.35 g(20 %)
Sugar added0 g(0 %)
Roughage1.95 g(7 %)
Vitamin A305.66 mg(38,208 %)
Vitamin D0.1 μg(1 %)
Vitamin E0.83 mg(7 %)
Vitamin B₁0.26 mg(26 %)
Vitamin B₂0.34 mg(31 %)
Niacin4.33 mg(36 %)
Vitamin B₆0.25 mg(18 %)
Folate60.73 μg(20 %)
Pantothenic acid0.4 mg(7 %)
Biotin2.5 μg(6 %)
Vitamin B₁₂0.36 μg(12 %)
Vitamin C21.79 mg(23 %)
Potassium494.71 mg(12 %)
Calcium237.72 mg(24 %)
Magnesium32.78 mg(11 %)
Iron2 mg(13 %)
Iodine0.25 μg(0 %)
Zinc1.22 mg(15 %)
Saturated fatty acids7.99 g
Cholesterol22.67 mg
Author of this recipe:

Ingredients

for
1
Ingredients
14 ounces
Puff pastry (frozen), thawed
olive oil (to grease the dish)
½ cup
freshly grated Parmesan cheese
4
tomatoes (rinsed, cored and chopped or 200 g | 1 cup chopped canned tomoatoes)
2 ⅔ cups
Pumpkin flesh (peeled and chopped)
2 ⅔ cups
floury potatoes (peeled and chopped)
2
zucchini (rinsed, cleaned and sliced)
1
onion (finely chopped)
2 cloves
garlic (finely chopped)
0.333 cup
black Olives (pitted and sliced)
1 teaspoon
dried thyme
2 tablespoons
4 tablespoons
1.333 cups
¾ cup
fresh Mozzarella (sliced)
Garnish
2 tablespoons
freshly chopped parsley

Preparation steps

1.
Heat the oven to 180C (160C fan) 375F, gas 5.
2.
Roll out the thawed pastry and cut out two circles for the base and lid of the pie.
3.
Grease the pie dish with oil, line with pastry and scatter with a third of the parmesan.
4.
In a large bowl mix together the tomatoes, pumpkin, potatoes, zucchini, onion, garlic, olives, thyme, olive oil, remaining parmesan and breadcrumbs and season with salt and pepper.
5.
Spoon the filling into the pie dish and scatter with crumbled feta.
6.
Moisten the edge of the pastry case, place the lid on top and press to seal.
7.
Top the pastry with the mozzarella slices and bake for around 40 minutes, covering with foil if it browns too quickly.
8.
Remove from the oven, cut into slices, scatter with parsley and serve with a lettuce garnish if desired.