Recipe taken from the website https://www.instagram.com/p/DNcb8casTi2/?img_index=2 Often, cheese is added to quiches for indulgence, but here, the secret is the vegan pesto for a divine taste and the mustard to spice up the flavors 💚💛 In short, pleasure with good fats for health. With my favorite low GI tart crust, you will love it!
<< recipes
Share
Low Glycemic Index Tomato and Eggplant Tart
Vegetarian
Low GI
Public
Course: Main course
Preparation time: 20 minutes
Cooking time: 50 minutes
Energy: 490 kcal / serving
Instructions
- 1. Cut the eggplants into thin slices, drizzle with olive oil, and bake them in the oven for 20 minutes at 190°C.
Cut the tomatoes into slices, sprinkle with salt, and let them drain in a colander. - 2. Prepare the tart crust and roll it out. Bake it blind for 10 minutes.
- 3. Beat the eggs with the plant-based cream and pesto. Season with salt and pepper. Spread a little mustard on the bottom of the tart crust, then pour in the mixture. Arrange the vegetables on top, sprinkle with a little rosemary, and bake for 20 minutes at 190°C.
Ingredients for servings
- Pâte à tarte :
-
110 g of spelt flour -
110 g of buckwheat flour -
90 g of water -
50 g of olive oil - Garniture :
-
5 tomatoes -
1 eggplant -
80 g of green pesto -
2 eggs -
15 cl of plant-based cream
-
2 tablespoon of mustard -
2 tablespoon of dried oregano
Rates
-
No reviews
Nutritional information *
Attention: Nutritional data incomplete. Some ingredients have not been accounted for due to missing data. Check the ingredient list to identify the missing elements.
-
Per serving% RDA
-
Energy value490 kcal25 %
-
Fat27,74 g40 %
-
of which saturated4,42 g22 %
-
Carbohydrates42,82 g16 %
-
of which sugar6,01 g7 %
-
Protein13,19 g26 %
-
Fibers7,76 g?
-
More data
* As an indication, before cooking, RDA of the EU.