Zucchini Tart
(0 votes)
(0 votes)
Health Score:
62 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
4649
calories
Calories
Nutritional values
1 springform pan contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 4,649 cal. | (221 %) | ||
| Protein | 148 g | (151 %) | ||
| Fat | 383 g | (330 %) | ||
| Carbohydrates | 158 g | (105 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 19.8 g | (66 %) |
more nutritional values
| Vitamin A | 5.1 mg | (638 %) | ||
| Vitamin D | 18.4 μg | (92 %) | ||
| Vitamin E | 23.6 mg | (197 %) | ||
| Vitamin K | 209.2 μg | (349 %) | ||
| Vitamin B₁ | 3.9 mg | (390 %) | ||
| Vitamin B₂ | 4.2 mg | (382 %) | ||
| Niacin | 42.8 mg | (357 %) | ||
| Vitamin B₆ | 2.4 mg | (171 %) | ||
| Folate | 489 μg | (163 %) | ||
| Pantothenic acid | 10.3 mg | (172 %) | ||
| Biotin | 144.4 μg | (321 %) | ||
| Vitamin B₁₂ | 11.9 μg | (397 %) | ||
| Vitamin C | 268 mg | (282 %) | ||
| Potassium | 4,398 mg | (110 %) | ||
| Calcium | 2,633 mg | (263 %) | ||
| Magnesium | 435 mg | (145 %) | ||
| Iron | 23.8 mg | (159 %) | ||
| Iodine | 201 μg | (101 %) | ||
| Zinc | 19.7 mg | (246 %) | ||
| Saturated fatty acids | 230 g | |||
| Uric acid | 439 mg | |||
| Cholesterol | 2,467 mg | |||
| Complete sugar | 63 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 20 grams butter (for a pan)
- 1 roll Puff pastry dough (frozen)
- Pastry flour (for work surface)
- 6 Zucchini
- 7 eggs
- 400 milliliters Whipped cream
- 250 grams Crème fraiche
- 100 grams grated Parmesan
- salt
- freshly ground peppers
- Nutmeg
- 50 grams grated Cheese (such as Gauda, Emmentaler)
Preparation steps
1.
Preheat the oven to 180 ° C top and bottom heat.
2.
Butter springform pan. Thaw puff pastry and roll out on a floured surface. Line tart pan with pastry, making an edge all around. Rinse zucchini and cut into slices (about 3 mm) (approximately 1/6 inch) thin. Whisk eggs with cream, creme fraiche and grated Parmesan and season with salt, pepper and nutmeg. Add zucchini slices to the eggs and cream mixture and mix well. Spread mixture onto pastry. Sprinkle with grated cheese and bake in preheated oven at 180°C (approximately 350°F) for about 20-25 minutes or until golden. Cool in a pan and tranasfer to cake plate. Serve.
