Mixed Veggie Rectangular Pie

Name: Mixed Veggie Rectangular Pie
Total time: 1 h 30 min
Yield: 1
Ingredients: 1.333 cups all-purpose flour; 1 pinch salt; 0.667 cup butter; 2 egg yolks (beaten); 5.5 cups button Mushrooms; 1.667 cups cherry Tomatoes; 1 Red onion (cut into thin wedges); 2 Tbsps olive oil; salt; peppers; 0.875 cup Ricotta cheese (drained); 0.333 cup Goat cheese (crumbled); Basil

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Health Score:

82 / 100

Difficulty:

moderate

Difficulty

Preparation:

1 hr

Preparation

ready in 1 hr 30 min.

Ready in

Calories:

2815

calories

Calories

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Nutritional values

1 tart contains
(Percentage of daily recommendation)

Calorie	2,815 cal.	(134 %)
Protein	85 g	(87 %)
Fat	212 g	(183 %)
Carbohydrates	146 g	(97 %)
Sugar added	0 g	(0 %)
Roughage	17.5 g	(58 %)

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more nutritional values

Vitamin A	2.3 mg	(288 %)
Vitamin D	12.9 μg	(65 %)
Vitamin E	11.7 mg	(98 %)
Vitamin K	91.9 μg	(153 %)
Vitamin B₁	1 mg	(100 %)
Vitamin B₂	2.9 mg	(264 %)
Niacin	41.7 mg	(348 %)
Vitamin B₆	1.1 mg	(79 %)
Folate	325 μg	(108 %)
Pantothenic acid	11.9 mg	(198 %)
Biotin	103.5 μg	(230 %)
Vitamin B₁₂	3.9 μg	(130 %)
Vitamin C	72 mg	(76 %)
Potassium	2,899 mg	(72 %)
Calcium	1,212 mg	(121 %)
Magnesium	195 mg	(65 %)
Iron	11.6 mg	(77 %)
Iodine	127 μg	(64 %)
Zinc	9.7 mg	(121 %)
Saturated fatty acids	119.9 g
Uric acid	336 mg
Cholesterol	1,139 mg
Complete sugar	20 g

Author of this recipe:

EAT-SMARTER

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Ingredients

for

tart

For the pastry: 1.333 cups all-purpose flour; 1 pinch salt; ⅔ cup butter; 2 egg yolks (beaten)

For the filling: 5 ½ cups button Mushrooms; 1 ⅔ cups cherry Tomatoes; 1 Red onion (cut into thin wedges); 2 Tbsps olive oil; salt; peppers; ⅞ cup Ricotta cheese (drained); 0.333 cup Goat cheese (crumbled)

To garnish: Basil

How healthy are the main ingredients?

Mushroom Tomato Ricotta cheese Goat cheese olive oil salt

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Preparation steps

Heat the oven to 180°C (160° fan) 350°F gas 4. Grease a rectangular 12cmx35cm|4 1/2" x 14" loose- based tranche tin.

Put the flour, salt and butter into a large bowl and rub together with your fingers until the mixture resembles breadcrumbs.

Mix in the egg yolk until the mixture forms a smooth dough. Add water if the dough is too dry. Roll into a ball, wrap in cling film and chill for 30 minutes.

Roll out the dough on a floured surface and line the tin. Prick the pastry all over with a fork, line the pastry case with non-stick baking paper and fill with rice or dried beans. Bake for 10 minutes. Remove the paper and beans and prick the base with a fork. Bake for a further 10 minutes until lightly golden.

For the filling: put the mushrooms, tomatoes and onion in a roasting tin. Drizzle with the oil and season with salt and pepper. Mix gently to combine and cook for 20-25 minutes, until just tender.

Spread the ricotta evenly over the pastry base. Spoon the vegetables on top and scatter with the goats' cheese. Bake for a further 10 minutes. Garnish with basil leaves.

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