Zucchini Torte
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,755 cal. | (131 %) | ||
| Protein | 104 g | (106 %) | ||
| Fat | 167 g | (144 %) | ||
| Carbohydrates | 207 g | (138 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 15.5 g | (52 %) |
| Vitamin A | 2.1 mg | (263 %) | ||
| Vitamin D | 14.3 μg | (72 %) | ||
| Vitamin E | 13.4 mg | (112 %) | ||
| Vitamin K | 82.7 μg | (138 %) | ||
| Vitamin B₁ | 1.5 mg | (150 %) | ||
| Vitamin B₂ | 2 mg | (182 %) | ||
| Niacin | 34 mg | (283 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 338 μg | (113 %) | ||
| Pantothenic acid | 6.6 mg | (110 %) | ||
| Biotin | 86.9 μg | (193 %) | ||
| Vitamin B₁₂ | 6.8 μg | (227 %) | ||
| Vitamin C | 107 mg | (113 %) | ||
| Potassium | 2,248 mg | (56 %) | ||
| Calcium | 1,140 mg | (114 %) | ||
| Magnesium | 222 mg | (74 %) | ||
| Iron | 13.5 mg | (90 %) | ||
| Iodine | 102 μg | (51 %) | ||
| Zinc | 10.3 mg | (129 %) | ||
| Saturated fatty acids | 92.6 g | |||
| Uric acid | 332 mg | |||
| Cholesterol | 1,233 mg | |||
| Complete sugar | 25 g |
Ingredients
- For the dough
- 250 grams Pastry flour
- 125 grams cold butter
- 1 pinch salt
- 1 egg
Preparation steps
For the dough: Mix flour with salt and place on a work surface. Make a well in the center of the flour. Cut the cold butter into small pieces and sprinkle around the outside of the well. Crack the egg into the well and add 50 ml (about 3 tablespoons) of lukewarm water. With a knife cut all ingredients together until incorporated. Quickly knead and form dough into a ball. Wrap in plastic and cool for 30 minutes.
For the filling: Rinse zucchini and cut into slices. Peel and finely chop the garlic and onion. Rinse the rosemary, pluck leaves and chop. Rinse tomatoes, remove core and chop. Mix together.
Mix quark with eggs and cheese then combine with zucchini mixture and season with salt and pepper.
Place the dough between 2 sheets of parchment paper and roll out thin. Dough should be rolled large enough to cover the bottom and up the sides of the pan.
Spread the zucchini filling on the dough. Top with halved olives and anchovies. Bake in a preheated oven, 180°C (approximately 350°F) for 40-50 minutes until torte is nicely browned.
