RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	45.8822
Energy (kCal)	861.7304
Carbohydrates (g)	2.2192
Total fats (g)	74.5414
Fatty acids, total saturated 20:0 (g)	0.1133
Fatty acids, total saturated 18:3 undifferentiated (g)	0.8092
Fatty acids, total polyunsaturated 17:1 (g)	0.0398
Fatty acids, total trans-monoenoic (g)	0.0130
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0940
Fatty acids, total saturated 4:0 (g)	1.3867
Fatty acids, total trans (g)	0.0190
Riboflavin (mg)	0.6053
Tocopherol, beta (mg)	0.0347
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0035
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	4.0032
Tocopherol, delta (mg)	0.0300
Arginine (g)	1.6948
Proline (g)	5.3712
Fatty acids, total polyunsaturated 18:1 t (g)	0.0115
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1864
Adjusted Protein (g)	0.0000
Cystine (g)	0.5381
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	34.5182
Copper, Cu (mg)	0.1030
Maltose (g)	0.0000
Zinc, Zn (mg)	5.8288
Total lipid (fat) (g)	74.5414
Vitamin K (phylloquinone) (g)	20.9093
Cholesterol (mg)	331.3083
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0189
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	60.1990
Folate, total (g)	37.5177
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0110
Vitamin A, IU (IU)	1600.5212
Energy (kcal)	861.7304
Fatty acids, total saturated 16:1 undifferentiated (g)	1.3954
Fatty acids, total saturated 14:1 (g)	0.0036
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	1.2756
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.9347
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0349
Vitamin C, total ascorbic acid (mg)	2.5616
Lutein + zeaxanthin (g)	254.1105
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0290
Vitamin B-12, added (g)	0.0000
Valine (g)	3.3978
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	59.4332
Fatty acids, total saturated 16:0 (g)	15.7256
Carbohydrate, by difference (g)	2.2192
Vitamin D (IU)	72.6800
Fructose (g)	0.0013
Fluoride, F (g)	0.7466
Aspartic acid (g)	2.8440
Tyrosine (g)	2.5966
Potassium, K (mg)	193.5757
Fatty acids, total saturated 12:0 (g)	1.2036
Vitamin A, RAE (g)	441.6832
Serine (g)	2.7570
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	2.6434
Fatty acids, total trans-polyenoic 22:4 (g)	0.0065
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0368
Fatty acids, total saturated 14:0 (g)	4.4642
Histidine (g)	1.6298
Isoleucine (g)	2.4700
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0060
Niacin (mg)	0.2132
Water (g)	203.3551
Fatty acids, total saturated 8:0 (g)	0.4719
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0090
Carotene, beta (g)	90.9585
Sodium, Na (mg)	1026.4532
Iron, Fe (mg)	1.6157
Energy (kJ)	3605.9434
Ash (g)	6.4134
Caffeine (mg)	0.0000
Glycine (g)	0.9221
Fatty acids, total trans-polyenoic (g)	0.0060
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0060
Fatty acids, total saturated 18:2 undifferentiated (g)	5.1346
Fatty acids, total polyunsaturated (g)	6.0985
Vitamin E (alpha-tocopherol) (mg)	4.7751
Sucrose (g)	0.0001
Vitamin B-6 (mg)	0.1992
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.8198
Vitamin D (D2 + D3) (g)	1.7920
Vitamin D3 (cholecalciferol) (g)	1.7920
Lysine (g)	4.0366
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0124
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.1150
Starch (g)	0.0000
Pantothenic acid (mg)	1.5228
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0040
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.1006
Folate, food (g)	37.5177
Fatty acids, total saturated 20:1 (g)	0.0975
Fatty acids, total monounsaturated (g)	34.7908
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.7655
Fatty acids, total polyunsaturated 16:1 t (g)	0.0015
Fatty acids, total polyunsaturated 17:0 (g)	0.0169
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0500
Choline, total (mg)	167.3740
Fatty acids, total polyunsaturated 16:1 c (g)	0.0990
Fatty acids, total saturated (g)	30.2823
Vitamin B-12 (g)	2.5570
Calcium, Ca (mg)	1384.5068
Fatty acids, total saturated 10:0 (g)	0.9948
Galactose (g)	0.0009
Tocotrienol, gamma (mg)	0.0050
Alanine (g)	1.6356
Glutamic acid (g)	8.7395
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0005
Carotene, alpha (g)	0.0690
Vitamin E, added (mg)	0.0000
Retinol (g)	433.7600
Leucine (g)	4.6476
Folate, DFE (g)	37.5177
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0060
Fiber, total dietary (g)	0.5374
Tryptophan (g)	0.6413
Threonine (g)	1.7194
Fatty acids, total polyunsaturated 18:1 c (g)	1.6977
Manganese, Mn (mg)	0.1372
Protein (g)	45.8822
Cryptoxanthin, beta (g)	4.6438
Fatty acids, total saturated 18:1 undifferentiated (g)	32.2813
Betaine (mg)	0.2282
Phosphorus, P (mg)	900.2045
Tocopherol, gamma (mg)	0.5118

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Deutschland >> Swiss
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. In a large mixing bowl, whisk together warm water, yeast and sugar. Set aside for 5 minutes until mixture foams on top. Mix in oil and egg. Add flour and 1/4 teaspoon salt. Knead together for about 5-8 minutes on a lightly floured surface until dough is smooth. Place dough in an oiled bowl and cover loosely with plastic wrap. Set aside in a warm area for 1 hour until doubled in size. | 2. Roll out dough into a 13-inch circle. Transfer to an 11-inch tart pan, allowing sides to hang over the edges. Press sides into tart pan, then roll a rolling pin, over the top of the tart pan to cut off overhanging edges of dough and discard. | 3. Spread mustard onto the bottom of tart crust. Cover with concentric circles of sliced tomatoes. Sprinkle California ripe olives, thyme, pepper and remaining salt on top. | 4. Bake in a 400°F oven for 30 minutes. Cover with cheese and continue baking for 5-10 more minutes until melted and golden brown. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	1/2	cup		0.0	0.0	0.0	0.0
active yeast	2	teaspoons		-	-	-	-
sugar	1/2	teaspoon	granulated	3.3312	0.6251	0.1043	0.052000000000000005
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
egg	1			71.5	0.36	6.28	4.755
purpose flour	1 3/4	3/4		-	-	-	-
kosher salt	3/4	teaspoon		-	-	-	-
dijon mustard	1	tablespoon		-	-	-	-
rom tomato	1		sliced	-	-	-	-
olive	1	cup	ripe	-	-	-	-
thyme	2	teaspoons	chopped	1.6159999999999999	0.3912	0.08900000000000001	0.0269
black pepper	1/4	teaspoon	coarse ground	1.4432	0.3677	0.0597	0.0187
gruyere cheese	1	cup	grated	545.16	0.4752	39.3492	42.6888

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

Cooking in progress....

Provencal Olive and Tomato Tart