Vegetable Tart
(0 votes)
(0 votes)
Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 20 min.
Preparation
Calories:
2633
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 2,633 cal. | (125 %) | ||
| Protein | 75 g | (77 %) | ||
| Fat | 174 g | (150 %) | ||
| Carbohydrates | 193 g | (129 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 25.7 g | (86 %) |
more nutritional values
| Vitamin A | 7.5 mg | (938 %) | ||
| Vitamin D | 8.8 μg | (44 %) | ||
| Vitamin E | 11.2 mg | (93 %) | ||
| Vitamin K | 300.5 μg | (501 %) | ||
| Vitamin B₁ | 1.2 mg | (120 %) | ||
| Vitamin B₂ | 1.7 mg | (155 %) | ||
| Niacin | 22 mg | (183 %) | ||
| Vitamin B₆ | 2.2 mg | (157 %) | ||
| Folate | 738 μg | (246 %) | ||
| Pantothenic acid | 5.6 mg | (93 %) | ||
| Biotin | 79.7 μg | (177 %) | ||
| Vitamin B₁₂ | 4.8 μg | (160 %) | ||
| Vitamin C | 132 mg | (139 %) | ||
| Potassium | 3,381 mg | (85 %) | ||
| Calcium | 1,133 mg | (113 %) | ||
| Magnesium | 200 mg | (67 %) | ||
| Iron | 9.5 mg | (63 %) | ||
| Iodine | 117 μg | (59 %) | ||
| Zinc | 8.7 mg | (109 %) | ||
| Saturated fatty acids | 101.3 g | |||
| Uric acid | 514 mg | |||
| Cholesterol | 1,062 mg | |||
| Complete sugar | 47 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 200 grams Pastry flour
- 80 grams cold butter
- 1 ½ tsps Sea salt
- 3 carrots
- 2 stalks Leeks
- 3 eggs
- 250 milliliters Whipped cream
- 1 tsp herb salt
- 1 generous pinch black peppers
- 50 grams freshly grated Hard cheese (Gruyere)
Preparation steps
1.
Combine 125 ml (approximately 1/2 ccup) of water with flour, butter and salt and knead into a smooth pastry. Wrap in foil and refrigerate for 30 minutes.
2.
Cook carrots in boiling salted water until al dente, drain and cut lengthwise into slices.
3.
Qaurter leeks lengthwise and blanch in boiling water for a few minutes, drain well.
4.
Preheat the oven to 180 ° C preheat.
5.
Roll out pastry on a floured surface and line tart pan with it, making an edge all around. Arrange carrots spirally on pastry and fill with leeks. Whisk eggs with cream and season with salt and pepper. Pour over vegetables and sprinkle with cheese.
6.
Bake in preheated oven at 180°C (approximately 350°F) for about 40 minutes. Remove from the oven and serve warm or cold.
