Pine Nut and Basil Tart
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h. 10 min.
Ready in
Calories:
3019
calories
Calories
Healthy, because
Even smarter
Nutritional values
This tart contains protein, healthy fats, and plenty of nutrients, making it a well rounded meal for breakfast, lunch, or dinner.
For a quicker preparation, you can use store bought pie dough.
1 springform pan contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 3,019 cal. | (144 %) | ||
| Protein | 74 g | (76 %) | ||
| Fat | 225 g | (194 %) | ||
| Carbohydrates | 179 g | (119 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 15.1 g | (50 %) |
more nutritional values
| Vitamin A | 3.2 mg | (400 %) | ||
| Vitamin D | 11.7 μg | (59 %) | ||
| Vitamin E | 17.1 mg | (143 %) | ||
| Vitamin K | 337.2 μg | (562 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 2 mg | (182 %) | ||
| Niacin | 21.5 mg | (179 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 385 μg | (128 %) | ||
| Pantothenic acid | 6.2 mg | (103 %) | ||
| Biotin | 80.6 μg | (179 %) | ||
| Vitamin B₁₂ | 5.8 μg | (193 %) | ||
| Vitamin C | 113 mg | (119 %) | ||
| Potassium | 1,970 mg | (49 %) | ||
| Calcium | 587 mg | (59 %) | ||
| Magnesium | 216 mg | (72 %) | ||
| Iron | 16.3 mg | (109 %) | ||
| Iodine | 40 μg | (20 %) | ||
| Zinc | 9.1 mg | (114 %) | ||
| Saturated fatty acids | 123.3 g | |||
| Uric acid | 150 mg | |||
| Cholesterol | 1,563 mg | |||
| Complete sugar | 20 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- For the pastry
- 1 ⅔ cups all-purpose flour
- 1 pinch salt
- ½ cup cold butter
- 1 egg
Preparation
Kitchen utensils
1 Non-stick pan, 1 Plate, 1 Cutting board, 1 Serrated knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Oven rack
Preparation steps
1.
Place the flour in a heap on a working surface, mix in the salt, and make a depression in the middle of the flour.
2.
Scatter the butter around the depression and break the egg into the middle. Chop all the ingredients with a knife until they have the consistency of breadcrumbs, then quickly knead to a dough using your hands.
3.
Line a springform tart pan with the pastry, forming a rim about 1" high. Prick the base several times with a fork and chill for 1 hour.
4.
Sweat the shallots, herbs and garlic in butter over a low heat, stirring frequently, until the shallots are translucent. Transfer to a dish and leave to cool.
5.
Place the pastry tin in an oven preheated to 375°F and bake for 15-20 minutes.
6.
Whisk the cream with the eggs and season with salt and pepper. Take the pastry tin out of the oven, spread with the herb mixture and scatter with pine nuts.
7.
Pour the egg and cream mixture over and return to the oven at a temperature of 325°F for a further 20-25 minutes, or until done.
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