Tomato Tart with Cheese and Arugula
(0 votes)
(0 votes)
Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 2 h. 35 min.
Ready in
Calories:
3836
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 3,836 cal. | (183 %) | ||
| Protein | 125 g | (128 %) | ||
| Fat | 293 g | (253 %) | ||
| Carbohydrates | 178 g | (119 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.1 g | (37 %) |
more nutritional values
| Vitamin A | 3.7 mg | (463 %) | ||
| Vitamin D | 11.1 μg | (56 %) | ||
| Vitamin E | 14.8 mg | (123 %) | ||
| Vitamin K | 249.4 μg | (416 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 2.9 mg | (264 %) | ||
| Niacin | 33.6 mg | (280 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 393 μg | (131 %) | ||
| Pantothenic acid | 5.9 mg | (98 %) | ||
| Biotin | 79.7 μg | (177 %) | ||
| Vitamin B₁₂ | 8.4 μg | (280 %) | ||
| Vitamin C | 111 mg | (117 %) | ||
| Potassium | 2,216 mg | (55 %) | ||
| Calcium | 2,160 mg | (216 %) | ||
| Magnesium | 223 mg | (74 %) | ||
| Iron | 8.1 mg | (54 %) | ||
| Iodine | 291 μg | (146 %) | ||
| Zinc | 13 mg | (163 %) | ||
| Saturated fatty acids | 179.5 g | |||
| Uric acid | 162 mg | |||
| Cholesterol | 1,603 mg | |||
| Complete sugar | 21 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- For the pastry
- 120 grams cold butter
- 200 grams Pastry flour
- 1 pinch salt
- 1 egg
- Pastry flour (for work surface)
- softened butter (for the baking pan)
- For the topping
- 300 grams Cherry tomatoes
- 2 handfuls Arugula
- 200 milliliters Whipped cream
- 70 grams grated Emmentaler cheese
- 3 eggs
- salt
- peppers
- 1 splash lemon juice
- 300 grams Feta
Preparation steps
1.
For the pastry: combine all ingredients and knead quickly, shape into a ball and wrap in plastic wrap, refrigerate for 1 hour.
2.
For the topping: rinse and halve tomatoes. Rinse arugula, spin dry and chop coarsely. Whisk cream with Emmentaler and eggs, season with salt, pepper and lemon juice.
3.
Preheat the oven to 180 ° C convection.
4.
Roll out pastry on a floured surface and line baking pan with it, making an edge all around. Spread with egg mixture and sprinkle with arugula. Drain feta cheese and break into pieces, spread on top. Arrange tomatoes, cut side up and press in gently.
5.
Bake in preheated oven at 180°C (approximately 350°F) for about 50 minutes or until golden brown. Remove from the oven and serve warm or cooled.
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