Vegetable Tart
Nutritional values
(Percentage of daily recommendation)
| Calorie | 508 cal. | (24 %) | ||
| Protein | 14.55 g | (15 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 65 g | (43 %) | ||
| Sugar added | 6.29 g | (25 %) | ||
| Roughage | 10.08 g | (34 %) |
| Vitamin A | 183.8 mg | (22,975 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.07 mg | (9 %) | ||
| Vitamin B₁ | 0.33 mg | (33 %) | ||
| Vitamin B₂ | 0.16 mg | (15 %) | ||
| Niacin | 5.26 mg | (44 %) | ||
| Vitamin B₆ | 0.39 mg | (28 %) | ||
| Folate | 116.75 μg | (39 %) | ||
| Pantothenic acid | 0.56 mg | (9 %) | ||
| Biotin | 3.51 μg | (8 %) | ||
| Vitamin B₁₂ | 0.03 μg | (1 %) | ||
| Vitamin C | 21.38 mg | (23 %) | ||
| Potassium | 858.96 mg | (21 %) | ||
| Calcium | 106.96 mg | (11 %) | ||
| Magnesium | 104.67 mg | (35 %) | ||
| Iron | 3.27 mg | (22 %) | ||
| Iodine | 0.75 μg | (0 %) | ||
| Zinc | 1.81 mg | (23 %) | ||
| Saturated fatty acids | 13.9 g | |||
| Cholesterol | 60.64 mg |
Ingredients
- Ingredients
- 250 grams red and yellow Beets
- 200 grams purple potatoes
- salt
- 200 grams Whole wheat flour
- 80 grams butter (plus 1 tablespoon for the caramel)
- ¼ tsp salt
- 150 grams Fennel
- 1 small onion
- 50 milliliters dry white wine
- 50 milliliters Vegetable broth
- freshly ground peppers
- butter (for the pan)
- 2 Tbsps sugar
- 2 Tbsps freshly chopped thyme
- 100 grams Goat cheese
- Pastry flour (to work)
- Purslane (for garnish)
Preparation steps
Cook the beets and potatoes in boiling salted water for 20 minutes. Drain, let cool and cut into 2 cm slices (approximately 2/3 inch).
Combine the flour with 80 grams of cold butter (approximately 3 ounces), salt and 2-3 tablespoons of water. Knead to a dough, form into a ball, wrap in plastic wrap and refrigerate at least 30 minutes.
Rinse the fennel, remove the stalk and cut into slices. Peel, halve and thinly slice the onion. Cook both in the wine and vegetable stock for about 4 minutes. Season with salt and pepper.
Preheat the oven to 180°C (approximately 350°F). Butter the tart tin.
Melt the remaining butter in a small saucepan and add the sugar. Once the caramel has a slightly brown color, remove from heat and spread evenly over the tart tin.
Arrange the potato and beet slices on the caramel. Sprinkle with salt, pepper and half the thyme. Drain the fennel liquid and add the steamed fennel and onions to the tart tin. Sprinkle with thyme and crumbles of goat cheese.
Roll out the dough on a floured surface slightly larger than the tin. Place on the filling and press the overhanging dough between form and filling. Bake for about 40 minutes. Remove from the oven, let cool, cover with a plate and flip over onto the plate. Serve garnished with purslane.
