FoodShot #5: Italian tart Preparation time: 80 minutes Serving: 597 g Calories: 575  Protein: 20,1 g Fat: 21,8 g Carbohydrates: 72,7 g Shopping list: 3 flat tbsp wholemeal flour 3 tsp butter 1 tbsp of water 1/2 large onion 1 clove of garlic 1 tsp rapeseed oil ¼ medium red paprika ¼ medium green paprika 1/4 glass minced chicken breast 1 tsp tomato puree 1/3 large egg 1 tbsp 18% sour cream favorite herbs glass of apple juice Description: Chop the flour with cold butter on pastry board. Pour 1 tablespoon of water and knead smooth dough. Wrap it in  aluminium foil and put into the fridge for about 30 minutes. Cut the onion into thin slices, throw on the heated oil and cook until translucent, about 3 minutes. Add both paprikas and fry several more minutes. Next, add the meat, tomato paste, salt and pepper. Cook 10 minutes, mixing all the time. Put aside to cool the mixture. Roll earlier prepared dough and place it in the bottom of a small, greased baking dish. Cover it with baking paper and pour some raw kidney bean. Bake in a 200C/400F oven for 12-15 minutes. Pour the egg (whisked with the sour cream and herbs) into the pan with cooled mixture. Combine well. Lay out all the mass on the short cake. Bake next 30 minutes at 200C/400F. Serve warm with a glass of apple juice.
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FoodShot #5: Italian tart

Preparation time: 80 minutes

Serving: 597 g

Calories: 575 

Protein: 20,1 g

Fat: 21,8 g

Carbohydrates: 72,7 g

Shopping list:

  • 3 flat tbsp wholemeal flour
  • 3 tsp butter
  • 1 tbsp of water
  • 1/2 large onion
  • 1 clove of garlic
  • 1 tsp rapeseed oil
  • ¼ medium red paprika
  • ¼ medium green paprika
  • 1/4 glass minced chicken breast
  • 1 tsp tomato puree
  • 1/3 large egg
  • 1 tbsp 18% sour cream
  • favorite herbs
  • glass of apple juice

Description:

Chop the flour with cold butter on pastry board. Pour 1 tablespoon of water and knead smooth dough. Wrap it in  aluminium foil and put into the fridge for about 30 minutes. Cut the onion into thin slices, throw on the heated oil and cook until translucent, about 3 minutes. Add both paprikas and fry several more minutes. Next, add the meat, tomato paste, salt and pepper. Cook 10 minutes, mixing all the time. Put aside to cool the mixture. Roll earlier prepared dough and place it in the bottom of a small, greased baking dish. Cover it with baking paper and pour some raw kidney bean. Bake in a 200C/400F oven for 12-15 minutes. Pour the egg (whisked with the sour cream and herbs) into the pan with cooled mixture. Combine well. Lay out all the mass on the short cake. Bake next 30 minutes at 200C/400F. Serve warm with a glass of apple juice.

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