With green and red tomatoes and grainy mustard.
- Preparation Time
- 20 min
- Cooking Time
- 40 min
- Cooling Time
- 7 min
- Skill Level
- Serving Size
- 60 g FITNESS® Original
- 140 g Flour
- 50 g Olive Oil
- 75 g Cold Water
- 1 Egg
- 1-2 tbsp Grainy mustard
- 15 g Basil
- 3 Red Tomatoes
- 3 Green Tomatoes
- Pre-heat oven to 180°C.
- In a salad bowl, mix the flour, the crushed FITNESS® cereals, fresh basil and a moderate amount of salt according to your taste.
- Dig a whole and add the olive oil, water and egg.
- Stir with a wooden spatula, then shape a ball with your hands.
- If the dough is too sticky, add flour. If it is too dry, add water.
- Spread the dough with a rolling pin on a baking sheet.
- Put the dough and sheet in the mold, roll and even up the edges.
- Jab the surface area with a fork (except the edges).
- Put in the oven for 8 minutes at 180°.
- Remove the tart from the oven, and spread the grainy mustard on it.
- Place the tomatoes cut in slices, alternating (one green, one red) and overlapping them.
- Add moderate amount of salt according to your taste, black pepper, a dash of olive oil, and keep cooking for another 30 minutes.
- When removing from the oven, decorate the tart with basil leaves and enjoy warm or cold.
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Two things to remember: • Look for food labels where the word 'whole' appears in front of the name of the grain, like “whole wheat” or “wholemeal bread”. • For foods with more than one ingredient, make sure whole grain is listed towards the top of the ingredients list. The further up the list it is, the more whole grain has been used in the recipe. And look out for the percentage of whole grain. You should find this in the ingredients list too.
A ‘whole’ grain has more nutrients than a ‘refined’ grain, because all parts of the grain are retained – kernel, bran, endosperm and germ – along with their fibre, vitamins, minerals and phytonutrients. But most of the bran and germ are removed when producing refined grains. Whole grains therefore contain more nutrients than refined grains.
The general name for proteins found in cereal grains such as wheat. It holds the food together, like a ‘glue’, and gives dough its elasticity.
Keep it simple: make grains the base of your diet and choose whole grains over refined grains wherever possible. U.S Dietary Guidelines recommend eating 3 servings (48g) a day. So, whenever you look for breakfast cereals, bread, pasta, rice or flour to cook at home, look for the word “whole”, ideally among the first ingredients in the list.
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