Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
838
Calories
29g
Protein
29g
Fat
116g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 ripe but firm tomatoes, 8 to 10 oz. total, cut
- into slices 1/4 inch thick
- 1 cup all-purpose flour, frozen for 1 hour
- 1/3 cup cake flour, frozen for 1 hour
- 1/4 tsp. salt
- 12 Tbs. (1 1/2 sticks) unsalted butter, cut into
- pieces, frozen for 1 hour
- 2 tsp. fresh lemon juice, chilled
- 1/4 cup ice water
- 1 cup shredded mozzarella cheese
- 1/2 cup freshly grated Parmigiano-Reggiano
- cheese
- 1 1/2 Tbs. chopped fresh oregano
- 1/4 cup thinly sliced yellow onion, separated into
- rings
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes