Tomato Bake
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Calories:
473
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 473 cal. | (23 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 52 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.9 g | (16 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 13 μg | (22 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.4 mg | (53 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 75 μg | (25 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 8.1 μg | (18 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 562 mg | (14 %) | ||
| Calcium | 201 mg | (20 %) | ||
| Magnesium | 63 mg | (21 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 7.6 g | |||
| Uric acid | 56 mg | |||
| Cholesterol | 40 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Tbsps olive oil
- 250 grams Filo dough
- 500 grams mixed Cherry tomatoes (red and green)
- 2 garlic cloves
- 250 grams Ricotta cheese
- 1 Tbsp lemon juice
- 1 generous pinch lemon zest (organic)
- salt
- freshly ground peppers
- 3 sprigs thyme
- 150 grams grated Mozzarella
Preparation steps
1.
Grease a baking dish with oil. Lay out dough sheets and place inside baking dish, overlaying them as needed. Let excess hang over edges and brush dough with oil.
2.
Preheat oven to 200°C (approximately 400°F).
3.
Rinse, trim and cut tomatoes into slices. Peel garlic and press into a bowl. Stir in ricotta, lemon juice, lemon zest and season with salt and pepper. Spread over dough. Top with tomato slices and thyme. Sprinkle with cheese and fold over excess dough. Bake until golden brown, about 25 minutes, and serve warm.
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