Tomato Tart
Nutritional values
(Percentage of daily recommendation)
| Calorie | 866 cal. | (41 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 66 g | (57 %) | ||
| Carbohydrates | 47 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.4 g | (11 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 2.4 μg | (12 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin K | 82.2 μg | (137 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 6.3 mg | (53 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 101 μg | (34 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 21.1 μg | (47 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 674 mg | (17 %) | ||
| Calcium | 428 mg | (43 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 36 μg | (18 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 35.4 g | |||
| Uric acid | 47 mg | |||
| Cholesterol | 355 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 4 eggs
- 200 grams Pastry flour
- 100 grams butter
- salt
- 100 grams Parmesan
- 6 Tomatoes
- 150 grams Crème fraiche
- 100 milliliters Whipped cream
- Nutmeg
- peppers
- butter (for the pan)
- 100 grams Arugula
- 4 Tbsps olive oil
- 4 Tbsps balsamic vinegar
- 2 Tbsps Orange juice
Preparation steps
Separate eggs. Combine flour, butter, egg whites, a pinch of salt and 75 grams (approximately 2 2/3 ounces) of grated Parmesan. Knead to a smooth dough. If necessary, add a little cold water. Wrap in plastic wrap and refrigerate for 30 minutes.
Rinse and dry tomatoes, slice. Whisk creme fraiche, cream and egg yolks until creamy. Season with nutmeg, salt and pepper.
Roll out pastry and line buttered rectangular tart dish (about 28 x 20 cm) (approximately 12 x 8 inch) with it. Arrange tomato slices decoratively on top and pour cream mixture on tomatoes. Bake in preheated oven at 180°C (approximately 350°F) for about 35-40 minutes or until golden brown. Let stand in turned-off oven for 5 minutes.
Rinse and spin dry arugula, cut out hard stems. Whisk oil, vinegar, orange juice and season with salt and pepper. Shave remaining Parmesan. Sprinkle tart with some arugula leaves. Place the rest of arugula leaves into a bowl, drizzle with the dressing and sprinkle wtih Parmesan.
Serve warm tart with salad.
