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Summer Veg Spiral Tart

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

Nutritional information

 

Amount per serving

Protein (g)

22.2g

Energy (kJ)

4165kJ

Energy (kcal)

995kcal

Carbohydrate incl. fibre (g)

78.3g

Carbohydrate excl. fibre (g)

64.4g

Sugar (g)

19.9g

Fibre (g)

13.9g

Fat (g)

69.0g

Saturated fat (g)

19.7g

Unsaturated fat (g)

45.6g

Monounsaturated fat (g)

38.1g

Polyunsaturated fat (g)

7.2g

Trans fat (g)

0.0g

Cholesterol (mg)

30mg

Sodium (mg)

897mg

Salt (g)

2.24g

Vitamin A (IU)

9223IU

Vitamin C (mg)

48.8mg

Calcium (mg)

268mg

Iron (mg)

5.08mg

Potassium (mg)

1305mg

Total

88.9g

16661kJ

3981kcal

313.4g

257.8g

79.7g

55.6g

275.8g

78.7g

182.2g

152.4g

28.8g

0.0g

119mg

3590mg

8.98g

36891IU

195.1mg

1074mg

20.34mg

5220mg

For the Sauce

  • 1 Knorr Vegetable Stock Pot
  • 100 ml water
  • 800 g mixed tomatoes
  • 5 garlic cloves peeled
  • 6 thyme sprigs
  • 6 basil sprigs
  • 100 ml olive oil

For the Pastry Case

  • 320 g shortcrust pastry

For the Vegetable Filling

  • 2 courgettes peeled into ribbons
  • 2 aubergines thinly sliced lengthways
  • 3 carrots peeled into ribbons

Toppings:

  • 150 g goat's cheese
  • 2 thyme sprigs

To Serve

  • 80 g watercress