FRIJE

<< recipes

Tunisian Tart

This comment is brought to you by Edvige Ralahy, dietitian. Source: http://www.cuisineaz.com/recettes/tarte-a-la-tunisienne-38765.aspx

Evening Public
Course: Main course
Preparation time: 30 minutes
Cooking time: 60 minutes
Cost per serving: 0,73 €
Energy: 217 kcal / serving
Nutritional score:

Instructions

  • 1.   Preheat the oven to 350°F (180°C).
  • 2.   Peel and slice the onion.
  • 3.   Cook the chicken breast, add a pinch of pepper, turmeric, and salt.
  • 4.   In a bowl, slice the chicken breast, add the chopped parsley (or pre-cooked spinach, drained and sliced), add the eggs and cheese, mix everything together.
  • 5.   Cover a tart dish with parchment paper, place the mixture in it.
  • 6.   Brush 2 sheets of phyllo dough with a little olive oil using a brush.
  • 7.   Cover the tart dish with the 2 overlapping sheets of phyllo dough.
  • 8.   Bake for 1 hour.
  • 9.   Check the doneness with a knife, as you would for a cake.

Notes & Suggestions

  • Average nutritional values per serving
    Energy 899.12 kJ / 215.39 kCal
    Fat 10.55 g, of which saturated 2.07 g
    Carbohydrates 3.79 g, of which sugars 1.23 g
    Fiber 3.11 g
    Protein 24.38 g
    Sodium 381.50 mg

Ingredients for servings

  • 2 leaf of brick pastry sheet
  • 1 bunch of fresh parsley
  • 1 onion
  • 2 chicken breast
  • 60 g of grated Gruyère cheese
  • 6 eggs
  • 1 pinch of turmeric powder
  • 1 tablespoon of olive oil
  • salt (according to taste)
  • pepper (according to taste)

Rates (1)

  • D0lly
    jul., 04 2019
    The recipe forgets to include the onions after mincing them. I cooked them with the chicken, which I found overcooked after an hour in the oven.

Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    217 kcal
    11 %
  • Fat
    11,21 g
    16 %
  • of which saturated
    3,8 g
    19 %
  • Carbohydrates
    5,06 g
    2 %
  • of which sugar
    1,23 g
    1 %
  • Protein
    23,14 g
    46 %
  • Fibers
    1 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.