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Zucchini, Carrot, and Beetroot Tart (GF)
ASSAGGIARE17Ingredients
105Minutes
610Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1/2 cup brown rice flour
- 1/3 cup buckwheat flour (despite the sound of its name, this is a gluten free flour)
- 1/3 cup Quinoa Flour
- 1 1/2 tsp. xanthan gum
- 1 Tbsp. poppy seeds (optional)
- 1/2 tsp. sea salt
- 6 Tbsp. butter (chilled and diced)
- 1 egg (the recipe calls for a small egg, but I used large and reduced the amount of water)
- 3 Tbsp. cold water (will depend on egg size)
- 1 1/2 cups ricotta (I used farmer's cheese, which is basically the same but a little lighter)
- 1 egg
- 1 Tbsp. pesto (I used homemade)
- pepper (to taste)
- 3 beets (medium)
- 1 zucchini (small)
- 2 medium carrots (peeled)
- 2 Tbsp. olive oil
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NutritionView More
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610Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories610Calories from Fat380 |
| % DAILY VALUE |
| Total Fat42g65% |
| Saturated Fat21g105% |
| Trans Fat |
| Cholesterol200mg67% |
| Sodium610mg25% |
| Potassium870mg25% |
| Protein20g |
| Calories from Fat380 |
| % DAILY VALUE |
| Total Carbohydrate44g15% |
| Dietary Fiber9g36% |
| Sugars8g |
| Vitamin A130% |
| Vitamin C25% |
| Calcium30% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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