Tarte aux légumes
Medium, 1 hour and 15 minutes
Level: Medium
Preparation time: 25 minutes
Cooking time: 50 minutes
Yields: 6 servings
Country: France
Recipe submitted by Vigreux Jérôme, Beaumont Coralie, Lippi Françoise on behalf of the Société Francophone de Néphrologie Dialyse et Transplantation www.sfndt.org
This recipe was revised for quality content and nutrition facts by Alice Sabatino and Thais Maximo under the coordination of Carla Avesani.
The image is indicative; actual ingredients may vary.
Preparation
- Make dough out of the flour, water and butter.
- Wrap in cling film and let rest for about 30 minutes.
- Roll out the dough and cut it to the size of your cake pan.
- Prick the base with a fork.
- Bake in the oven at 180°C for 15-20 minutes or until the pastry is pale golden.
- Cut the onion and leek into small pieces.
- Heat the olive oil in a pan and fry the onion and leek.
- Using a peeler, slice the zucchini and carrot into thin slices.
- Add the vegetables to the frying pan and cook for 10 minutes.
- In a bowl, mix the milk cream and eggs. Season with salt, pepper and nutmeg.
- Add the cooked vegetables, egg and milk cream mixture and pour on top of the dough.
- Bake in the preheated oven at 180°C for 30 minutes.
Ingredients
- 180g flour or FLAVIS low-protein bread mix
- 80g butter
- 30ml water
- 250g zucchini
- 250g carrot
- 100g onion
- 100g leek
- 200ml milk cream
- 200g eggs – 04 eggs
- 10g olive oil – 02 tablespoons
| NUTRITIONAL FACTS | Per serving with Flavis flour | Per servings with regular flour |
|---|---|---|
| Energy (Kcal) | 365 | 357 |
| Carbohydrate (g) | 33 | 29 |
| Lipids (g) | 23 | 24 |
| Protein (g) | 6,3 | 9,4 |
| Phosphate (mg) | 176 | 189 |
| Potassium (mg)* *Potassium content can reduce with dietary technique. | 334 | 364 |
| Sodium (mg)** **Added salt not included in the nutritional facts because amounts may vary. | 106 | 107 |
