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Mediterranean Vegetable Tart Recipe
|Flour||4 Cup (64 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Olive oil||5 Tablespoon|
|Black olives||1⁄4 Pound|
|Low fat ricotta cheese/Low fat cottage cheese||1 Pound|
|Whipping cream||3⁄4 Cup (12 tbs)|
|Thyme sprig||6 (Fresh)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 4848 Calories from Fat 2158
% Daily Value*
Total Fat 245 g377.3%
Saturated Fat 99.1 g495.3%
Trans Fat 0 g
Cholesterol 1122.1 mg
Sodium 5782.1 mg240.9%
Total Carbohydrates 488 g162.5%
Dietary Fiber 36.2 g144.7%
Sugars 37 g
Protein 163 g325.4%
Vitamin A 180.6% Vitamin C 773.5%
Calcium 257.8% Iron 204.9%
*Based on a 2000 Calorie diet
Wash and pat the zucchini dry, slice and saute briefly in the butter, stirring constantly.
Quarter the green peppers and cut into 1/4-inch strips.
Clean and wash the fennel.
Cut it lengthwise into thin slices.
Place first the peppers, then the fennel in a sieve and blanch 3 minutes in boiling water.
Pit the olives.
Beat the cheese with half the cream.
Add the washed thyme leaves, the salt and pepper.
Roll the dough out on a greased baking pan.
Spread the cheese, mixture over it.
Top with the prepared vegetables.
Preheat the oven to 350°.
Beat the eggs with the remaining cream and stir in the paprika and Parmesan.
Salt and pepper the vegetables and pour the custard over them.
Bake the vegetable tart 40 minutes on the lower rack of the oven.