Emprimir
Correo Electrónico
Add a photoRaciónes: 6
Ingredientes
- 150 gm plain flour sifted plus I tbsp
- 100 gm medium oatmeal
- 150 gm butter diced
- 1 lrg egg
- 1 lrg aubergine thickly sliced fried in extra virgin olive oil till tender then patted dry
- 400 gm tin crushed tomatoes
- 100 gm mature cheddar grated
- 1 Tbsp. extra virgin olive oil
Direcciones
- Place the flour oatmeal butter and a healthy pinch of salt in a food processor.
- Process then add in the egg.
- Process combine to a ball cover refrigeratefor 15 to 20 min then roll out to fit a deep 23cm tart tin. Prick the base then refrigerateagain.
- Bake blind (lined with foil and baking beans) at 190C/375F/Gas Mark 5 for 15 min.
- Remove the foil and beans continue to cook for a further 5 min then remove.
- Sprinkle 1 tbsp oatmeal over the base top with the tomatoes then the aubergines and season. Scatter with cheese drizzle with oil then bake for 20 to 25 min.
- Serve hot with salad.
- Serves 6
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 138g | |
| Recipe makes 6 servings | |
| Calories 380 | |
| Calories from Fat 218 | 57% |
| Total Fat 24.79g | 31% |
| Saturated Fat 13.65g | 55% |
| Trans Fat 0.0g | |
| Cholesterol 88mg | 29% |
| Sodium 158mg | 7% |
| Potassium 246mg | 7% |
| Total Carbs 33.96g | 9% |
| Dietary Fiber 4.5g | 15% |
| Sugars 1.76g | 1% |
| Protein 6.64g | 11% |
