Try this Roasted Vegetable Tart recipe, or contribute your own.
Suggest a better descriptionPre-heat oven to 220C / Gas Mark 7.
Roll out pastry and line a 9" deep, loose-bottomed tin. Chill for 30 minutes.
Chop vegetables and place in roasting tin, pour over olive oil and season.
Place in top half of the oven and roast for 25 - 30 minutes.
Lower oven to 200C / Gas Mark 6 and bake pastry case for 15 minutes.
Place the eggs and milk in a bowl and whisk lightly.
Arrange the roasted vegetables and feta cheese in the pastry case. Pour over the egg mixture and bake for 40 minutes or until the filling is set.
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Serving Size: 1 Serving (513g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 982 | ||
Calories from Fat: 600 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 66.7g | 89 % | |
Saturated Fat 18.2g | 91 % | |
Monounsaturated Fat 20.8g | ||
Polyunsanturated Fat 22.5g | ||
Cholesterol 683.5mg | 210 % | |
Sodium 834.8mg | 29 % | |
Potassium 880.2mg | 23 % | |
Total Carbohydrate 60.4g | 18 % | |
Dietary Fiber 3.4g | 13 % | |
Sugars, other 57g | ||
Protein 36.8g | 53 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 982
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