Tomato Tart with Cream Cheese
Omega-3
manganese (Mn)
selenium (Se)
phosphorus (P)
Fiber
copper (Cu)
Description
Savory whole wheat tart with a creamy cheese filling and baked tomatoes.
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Whole wheat flour — 40 г
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Butter 82.5% — 25 г
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Flax seeds — 1 ч.л.
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Basil (fresh) — 1 ч.л.
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Water, carbonated water — 1 ч.л.
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Table salt — 1 щепотка
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Cream cheese (spreadable) — 55 г
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Cream 33-35% (whipping) — 35 мл
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Tomatoes — 215 г
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Arugula — 4 г
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Olive oil (extra virgin) — 1 ч.л.
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Ground black pepper — 1 щепотка
- Cut cold butter into cubes and rub with whole wheat flour, salt, flax seeds and dried basil until crumbly.
- Add cold water and knead into a firm dough. Shape into a ball, wrap in plastic and refrigerate for 15 minutes.
- Preheat the oven to 180°C (350°F).
- Roll the dough into a 3-4 mm thick circle and place into a small baking dish, forming the edges. Prick the bottom with a fork.
- Bake the base for 10-12 minutes until lightly golden, then remove and cool slightly.
- Mix cream cheese with heavy cream until smooth and creamy. Season with salt and pepper.
- Slice the tomatoes into rounds or wedges.
- Spread the cheese mixture over the tart base and smooth it out.
- Arrange the sliced tomatoes on top, pressing them slightly into the filling.
- Drizzle with olive oil and bake for another 20-25 minutes until the tomatoes are soft and lightly browned.
- Remove from the oven, cool slightly and top with fresh arugula. Serve warm.
672
170 kcal / 100 g
kcal
11.9 g
3.0 g / 100 g
Protein
38.5 g
9.7 g / 100 g
Carbohydrates
52.9 g
13.4 g / 100 g
Fats
3.5 g
0.9 g / 100 g
Ash
8.5 g
2.2 g / 100 g
Fiber
71.6%
Water
10.0 g
2.5 g / 100 g
Sugars
23.4 g
5.9 g / 100 g
Starch
1.39 g
0.35 g / 100 g
Omega-3
2.18 g
0.55 g / 100 g
Omega-6
28.0 g
7.1 g / 100 g
SFA
