RecipeDB

Cooking in progress....

Onion and Olive Tart

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)11.0
Energy (kCal)1036.48
Carbohydrates (g)93.4
Total fats (g)73.0
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat the olive oil in a preferably non-stick pan over a low heat, and sauté the onions and garlic, until they are softened but not browned, for about 25 minutes. Drain and reserve the oil; and cool. | 2. Preheat the oven to 200°C, lightly grease a 29cm x 21cm rectangular flan pan, and press the pastry firmly into the pan. Trim and discard any excess pastry and chill the pastry-lined pan for 15 minutes. | 3. Spread the onions and garlic over the pastry, top with the sliced tomatoes, anchovy fillets and olives, and drizzle with the reserved oil. | 4. Bake for 40-45 minutes, until the pastry is crisp and golden. | 5. Serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    olive oil 1/3 cup 636.48 0.0 0.0 72.0
    red onion 1 kg sliced 400.0 93.4 11.0 1.0
    garlic clove 4 chopped - - - -
    quantity shortcrust pastry vanilla 1 - - - -
    rom tomato 4 sliced - - - -
    anchovy fillet 12 - - - -
    black olive 1/2 cup pitted - - - -

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



    Similar Recipes by Processes Similar Recipes by Category Composition