Zucchini and Gruyere Phyllo Tart
(Percentage of daily recommendation)
| Calorie | 840 cal. | (40 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 44 g | (38 %) | ||
| Carbohydrates | 81 g | (54 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.4 g | (28 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 34.1 μg | (57 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 9.5 mg | (79 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 85 μg | (28 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 15.9 μg | (35 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 45 mg | (47 %) | ||
| Potassium | 839 mg | (21 %) | ||
| Calcium | 290 mg | (29 %) | ||
| Magnesium | 134 mg | (45 %) | ||
| Iron | 5.4 mg | (36 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 3.9 mg | (49 %) | ||
| Saturated fatty acids | 20.1 g | |||
| Uric acid | 123 mg | |||
| Cholesterol | 186 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 400 grams Filo dough (large rectangular sheets)
- 4 Zucchini
- 2 garlic cloves
- olive oil
- 2 Tbsps Pine nuts
- 250 milliliters Whipped cream
- 2 eggs
- 75 grams Cheese (grated, such as Gruyère or Emmentaler)
- 50 grams Crème fraiche
- salt
- freshly ground peppers
- Nutmeg (freshly grated)
Preparation steps
Rinse, clean and slice the zucchini.
Peel and finely chop the garlic. Sauté in 2 tablespoons hot oil until translucent, then add zucchini and simmer about 2-3 minutes, until all liquid has been cooked out. Remove from heat and let cool.
Brush a tart tin with oil. Roll out the phyllo dough and place in tart mold. Leave the edges extend beyond the edge of the mold.
Combine the zucchini mixture with nutmeg, cream, eggs, cheese and sour cream, and mix well. Season with salt and pepper.Pour filling into the tart mold. Fold the edges over the filling, sprinkle with pine nuts. Arrange dough on top in a design, if desired, making sure the filling is covered. Drizzle with olive oil. Bake in preheated 180°C (approximately 350°F) oven for about 30-40 minutes until golden brown.
Cut into wedges and serve immediately.