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Olive and Artichoke Tart | 9V 7B WW

Vegetarian Weight Watchers Public
Course: Main course
Preparation time: 20 minutes
Cooking time: 50 minutes
Energy: 291 kcal / serving

Instructions

  • 1.   Preheat the oven to 190 °C (375 °F). Unroll the pastry into a removable bottom tart pan. Prick the bottom of the pastry with a fork, then refrigerate for 20 minutes.
  • 2.   Place parchment paper over the chilled pastry and cover with dried beans. Bake blind for 15 minutes, then remove the beans and return the pastry to the oven for an additional 5 to 10 minutes, until it is lightly golden.
  • 3.   Meanwhile, place the eggs, heavy cream, 4 tablespoons of cheese, and all the herbs in a medium-sized bowl, then whisk together and season. Arrange the artichoke hearts and olives on the bottom of the tart, then pour in the egg mixture. Sprinkle with the remaining cheese and bake for 20 to 25 minutes, or until the filling is set and golden.
  • 4.   Allow to cool slightly, then sprinkle with additional parsley and dill. Cut the tart into slices and serve with salad.

Ingredients for servings

  • 230 g of shortcrust pastry
  • 4 eggs
  • 100 g of light cream (12-15%)
  • 25 g of grated parmesan
  • 2 tablespoon of parsley
  • 1 pinch of fresh dill
  • 400 g of artichoke heart
  • 100 g of green olive
  • 12 leaf of lettuce
  • 1 pinch of salt
  • 1 pinch of pepper

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    291 kcal
    15 %
  • Fat
    17,54 g
    25 %
  • of which saturated
    9,19 g
    46 %
  • Carbohydrates
    21,56 g
    8 %
  • of which sugar
    2,72 g
    3 %
  • Protein
    10,37 g
    21 %
  • Fibers
    5,37 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.