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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> Australian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 200°C. | 2. Roll out the pastry and use it to line a 24cm loose-bottomed flan tin. Prick the bottom and refrigerate. | 3. Place the fennel, onion, potatoes and zucchini in an oven dish with the oil. | 4. Season with salt and pepper and bake for 15 minutes, until cooked through. Remove from the oven and cool. | 5. Put an oven tray in the oven and turn the heat up to 220°C /430°F (the hot tray will help the pastry base to cook). | 6. Place the cooled vegetables in the tart shell. | 7. Beat the eggs with the creme fraiche, season with salt and pepper and pour on to the vegetables. Arrange slices of fresh tomato on top and scatter with chopped herbs. | 8. Bake for 45 minutes, until puffed and golden. | 9. Serve warm. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
puff pastry	400			546840.0	44786.0	7252.0	37730.0
fennel bulb	2		cut	-	-	-	-
red onion	1		cut	64.0	14.944	1.76	0.16
potato	4		scrubbed cut	-	-	-	-
zucchini	2		cut	4.62	0.6842	0.5962	0.08800000000000001
extra virgin olive oil	2	tablespoons		-	-	-	-
salt black pepper			ground	-	-	-	-
egg	4			286.0	1.44	25.12	19.02
creme fraiche	6	tablespoons		-	-	-	-
tomato	3		sliced	66.42	14.3541	3.2472	0.738
flat leaf parsley	1/4	cup	chopped	-	-	-	-
basil	1/4	cup	chopped	1.38	0.159	0.18899999999999997	0.0384

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