Directions:
- Heat oven to 350° F. Fit the pastry in a 9-inch fluted tart pan with a removable bottom. Prick the bottom with the tines of a fork. Bake just until the crust begins to brown, 5 to 7 minutes. Remove the crust from the oven and fill with the tomato wedges. Scatter the olives and cheese on top. Drizzle the olive oil over the tart and sprinkle with the thyme and pepper. Bake 25 minutes or until the crust is golden and the tomatoes are soft. Serve warm or at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1880.42 Kcal (7873 kJ) | ||
| Calories from fat | 1707.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 189.69g | 292% | |
|---|---|---|---|
| Cholesterol | 151.39mg | 50% | |
| Sodium | 1917.25mg | 80% | |
| Potassium | 1009.37mg | 21% | |
| Total Carbs | 22.63g | 8% | |
| Sugars | 17.97g | 72% | |
| Dietary Fiber | 4.2g | 17% | |
| Protein | 27.74g | 55% | |
| Vitamin C | 55.9mg | 93% | |
| Iron | 2.2mg | 12% | |
| Calcium | 888.1mg | 89% | |
| Amount Per 100 g | |||
| Calories | 269.02 Kcal (1126 kJ) | ||
| Calories from fat | 244.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.14g | 292% | |
|---|---|---|---|
| Cholesterol | 21.66mg | 50% | |
| Sodium | 274.29mg | 80% | |
| Potassium | 144.41mg | 21% | |
| Total Carbs | 3.24g | 8% | |
| Sugars | 2.57g | 72% | |
| Dietary Fiber | 0.6g | 17% | |
| Protein | 3.97g | 55% | |
| Vitamin C | 8mg | 93% | |
| Iron | 0.3mg | 12% | |
| Calcium | 127.1mg | 89% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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