Zucchini and Goat Cheese Tart
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,934 cal. | (187 %) | ||
| Protein | 146 g | (149 %) | ||
| Fat | 266 g | (229 %) | ||
| Carbohydrates | 237 g | (158 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 23.9 g | (80 %) |
| Vitamin A | 3.4 mg | (425 %) | ||
| Vitamin D | 14 μg | (70 %) | ||
| Vitamin E | 18.5 mg | (154 %) | ||
| Vitamin K | 199.6 μg | (333 %) | ||
| Vitamin B₁ | 3.9 mg | (390 %) | ||
| Vitamin B₂ | 3.3 mg | (300 %) | ||
| Niacin | 41.9 mg | (349 %) | ||
| Vitamin B₆ | 2.3 mg | (164 %) | ||
| Folate | 397 μg | (132 %) | ||
| Pantothenic acid | 7.6 mg | (127 %) | ||
| Biotin | 114.2 μg | (254 %) | ||
| Vitamin B₁₂ | 10 μg | (333 %) | ||
| Vitamin C | 268 mg | (282 %) | ||
| Potassium | 3,902 mg | (98 %) | ||
| Calcium | 2,099 mg | (210 %) | ||
| Magnesium | 422 mg | (141 %) | ||
| Iron | 22.7 mg | (151 %) | ||
| Iodine | 97 μg | (49 %) | ||
| Zinc | 19.4 mg | (243 %) | ||
| Saturated fatty acids | 157.4 g | |||
| Uric acid | 495 mg | |||
| Cholesterol | 1,710 mg | |||
| Complete sugar | 48 g |
Ingredients
- For the pastry
- 250 grams Pastry flour
- 1 pinch salt
- 125 grams cold butter (cut into pieces)
- 1 egg
- For covering
- 3 green Zucchini
- 3 yellow Zucchini
- 200 grams soft Goat cheese
- 200 milliliters Whipped cream (at least 30% fat content)
- 4 eggs
- freshly ground peppers
- Nutmeg
- also
- Pastry flour (for Abreitsfläche)
- butter (for the molds)
- fresh Fresh herbs (for garnish)
Preparation steps
For the pastry: In a bowl, stir together the flour and salt make a well in the center. Cut in the butter with a pastry blender and beat in the egg and knead a few times until the dough has come together. Shape into a flat disk, wrap in plastic wrap and refrigerate 30 minutes.
Preheat the oven to 200°C (approximately 390°F). Rinse and thinly slice the zucchini. Beat the goat cheese with the cream and the eggs and season with salt, pepper and nutmeg. Roll out the dough on a floured surface to a 13-inch round and fit the dough into the tart pan, pressing it into the bottom and up the sides to form a high edge.
Arrange the zucchini in a circle in the pan and pour the egg and cream cheese mixture over. Bake until golden brown and set, 30-35 minutes until golden. Garnish with fresh herbs.
