Roasted Summer Vegetable Tart Recipe

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Roasted Summer Vegetable Tart
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Ingredients:

Directions:

  1. Preheat oven to 200°C.
  2. Roll out the pastry and use it to line a 24cm loose-bottomed flan tin. Prick the bottom and refrigerate.
  3. Place the fennel, onion, potatoes and zucchini in an oven dish with the oil.
  4. Season with salt and pepper and bake for 15 minutes, until cooked through. Remove from the oven and cool.
  5. Put an oven tray in the oven and turn the heat up to 220°C /430°F (the hot tray will help the pastry base to cook).
  6. Place the cooled vegetables in the tart shell.
  7. Beat the eggs with the creme fraiche, season with salt and pepper and pour on to the vegetables. Arrange slices of fresh tomato on top and scatter with chopped herbs.
  8. Bake for 45 minutes, until puffed and golden.
  9. Serve warm.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 459.9 Kcal (1926 kJ)
Calories from fat 251.31 Kcal
% Daily Value*
Total Fat 27.92g 43%
Cholesterol 85.17mg 28%
Sodium 231.22mg 10%
Potassium 676.75mg 14%
Total Carbs 43.56g 15%
Sugars 5.27g 21%
Dietary Fiber 5.54g 22%
Protein 9.45g 19%
Vitamin C 19.3mg 32%
Vitamin A 0.7mg 22%
Iron 3.3mg 19%
Calcium 85.6mg 9%
Amount Per 100 g
Calories 166.9 Kcal (699 kJ)
Calories from fat 91.2 Kcal
% Daily Value*
Total Fat 10.13g 43%
Cholesterol 30.91mg 28%
Sodium 83.91mg 10%
Potassium 245.6mg 14%
Total Carbs 15.81g 15%
Sugars 1.91g 21%
Dietary Fiber 2.01g 22%
Protein 3.43g 19%
Vitamin C 7mg 32%
Vitamin A 0.2mg 22%
Iron 1.2mg 19%
Calcium 31.1mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.7
    Points
  • 12
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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