I almost found myself playing the role of Food Police.
I started doing the nutrition analysis on this lovely tart....
And, after I tallied up the calories and carbs, thought I can't possibly put this on my food blog....
I'm supposed to be posting healthy food, suitable for diabetics.
But, I decided that most diabetics are perfectly capable of making their own decisions regarding food choices.
My job is to offer healthy, natural foods.... with the information needed to aid those decisions.
And....
Sometimes, one just has to indulge.
One could serve 4 people with a lovely side salad.
On the positive side..... Fewer calories/carbs than pizza....
Using puff pastry rather than a traditional pizza crust gives a much lighter aspect to this, late-summer pastry. Cut everything very thinly, with a knife or food processor, 1/16th inch (.3cm), and don't be too generous with the cheese. Scoring a line around the edge of the pastry will help it puff up.
1 red onion 175gr, 6.2oz
1 tsp dried thyme
2 tsp olive oil 9gr, .3oz
1 courgette (zucchini), medium, 7 - 8 inches (20cm) you may not use it all... 250gr, 8.8oz
2 tomatoes 500gr, 17.5oz
175gr, 6.2 deli or baked ham or smoked turkey, sliced thinly like for a sandwich, not paper thin
3oz (90gr) shredded cheese 90gr, 3.2oz
2 tbs Parmesan 10gr, .35oz
1 sheet puff pastry 245gr, 8.6oz
Lay the puff pastry out on a baking sheet. With a dull knife (butter knife) lightly score a line around the pastry, 1/2" (1.25cm) from the edge, being careful not to cut all the way through. If your pastry is frozen you may have to wait until it thaws a bit.
Chop onion. In a medium skillet sauté onion in oil until tender, about 7 minutes. Add thyme and stir to combine. Remove from heat until needed. Thinly slice zucchini and tomatoes, about 1/16th" (.3cm). You should get 8 - 10 slices from each tomato. Cut the ham into strips.
To assemble: Spread the onion on the puff pastry, staying inside the scored line. Lay the zucchini slices on top in 2, slightly overlapping circles. Spread the ham on top of the zucchini, Lay the tomatoes on top of the ham, touching, but not overlapping. Sprinkle with shredded cheese and Parmesan. Bake, 420F (210C) until edges of the crust are golden and vegetables are tender, 25 - 35 minutes. Remove.
If zucchini has given off much liquid, score a slit in the edge and tilt slightly to drain. Cut into wedges and serve.
----------------------------------------------------------------------------------------------------------
Nutrition Information: Entire Recipe / per serving - serves 2
Calories: 2283 / 1141.5
Total Carbohydrates: 167 / 83.5
Dietary Fiber: 18 / 9
Total Fat: 145.5 / 72.75
Saturated Fat: 36 / 18
Cholesterol: 183 / 91.5
Protein: 81 / 40.5
Calcium: 944 / 472
Sodium: 3266 / 1633
Glycemic Index: medium - low
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
