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Suggest a better descriptionDough Cut butter into flour and salt until it resembles coarse meal. Stir in club soda. Knead to combine. Wrap in film and chill 1 hour. Filling Pass tomato sauce through a food mill to make it almost like a paste, without any visible lumps. Cook onions in olive oil until soft.Season with salt and pepper. Chill. . Roll out dough to 1/4" thick Line a 10" pan with dough, folding excess dough to make boards. Cover entire quiche with foil , pressing it against the sides, so that dough holds in place while baking . Bake in pre-heated 350 F /175 C oven for 20 mins. Remove foil. Bake 10 minutes longer. Spread cooked onions in the bottom. Spread tomato sauce on top of onions and bake another 20 mins . Decorate with alicci and olives. Bake 5 mins. Serve hot or at room temperature. Note: This recipe was inspired by a quiche I had at a restaurant in Rio. It is much lighter than the usual quiche and has been a hit with my guests. NOTES : It can be made as one large quiche for a buffet dinner or individual small tarts as a first course Recipe by: Miriam P. Posvolsky Posted to KitMailbox Digest by Leon & Miriam Posvolsky
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Serving Size: 1 Serving (108g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 462 | ||
Calories from Fat: 289 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 32.1g | 43 % | |
Saturated Fat 19.5g | 98 % | |
Monounsaturated Fat 8.8g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 80.8mg | 25 % | |
Sodium 221.5mg | 8 % | |
Potassium 64.6mg | 2 % | |
Total Carbohydrate 38.3g | 11 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 36.9g | ||
Protein 5.5g | 8 % | |
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: 462
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