Savory Pumpkin Pie
(0 votes)
(0 votes)
Health Score:
62 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
2944
calories
Calories
Nutritional values
1 tart contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 2,944 cal. | (140 %) | ||
| Protein | 98 g | (100 %) | ||
| Fat | 221 g | (191 %) | ||
| Carbohydrates | 143 g | (95 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 21.6 g | (72 %) |
more nutritional values
| Vitamin A | 3.3 mg | (413 %) | ||
| Vitamin D | 9.1 μg | (46 %) | ||
| Vitamin E | 16.2 mg | (135 %) | ||
| Vitamin K | 62.2 μg | (104 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 2.4 mg | (218 %) | ||
| Niacin | 27.5 mg | (229 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 454 μg | (151 %) | ||
| Pantothenic acid | 7.4 mg | (123 %) | ||
| Biotin | 52.2 μg | (116 %) | ||
| Vitamin B₁₂ | 7.5 μg | (250 %) | ||
| Vitamin C | 107 mg | (113 %) | ||
| Potassium | 3,325 mg | (83 %) | ||
| Calcium | 1,873 mg | (187 %) | ||
| Magnesium | 179 mg | (60 %) | ||
| Iron | 11 mg | (73 %) | ||
| Iodine | 63 μg | (32 %) | ||
| Zinc | 14.6 mg | (183 %) | ||
| Saturated fatty acids | 136.4 g | |||
| Uric acid | 429 mg | |||
| Cholesterol | 1,214 mg | |||
| Complete sugar | 45 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 200 grams Puff pastry dough
- 800 grams Hokkaido pumpkin
- 1 chili pepper (finely chopped)
- 150 grams Crème fraiche
- 100 milliliters Whipped cream
- 3 eggs
- 200 grams Goat cheese
- salt
- cayenne pepper
- butter (for the pan)
- breadcrumbs (for the pan)
- Pastry flour (for dusting)
Preparation steps
1.
Thaw puff pastry and preheat oven to 180°C convection.
2.
Rinse, seed and chop the pumpkin.
3.
Mix chile, creme fraiche, cream and eggs. Season well with salt and cayenne pepper. Mix in diced goat cheese.
4.
Butter pan and line with breadcrumbs.
5.
Roll out puff pastry on floured work surface to fit the pan and place in the pan. Use a fork to prick several times and bake about 3 minutes. Remove. Then distribute pumpkin over top and pour in egg and cream mixture. Bake in oven for about 30-40 min. until golden brown.
6.
If desired serve with green salad.
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