Bolo salgado de espargos, azeitona e tomate

Bolo salgado de espargos, azeitona e tomate

4.4 12 ratings
Prep. 5 min
Total 50 min
8 doses

Ingredients

  • Manteiga q.b p/ untar
  • queijo flamengo
    50 g
  • água
    300 g
  • sal
    ½ c. chá de
  • espargos verdes cortados em pedaços
    250 g
  • tomate seco, em óleo escorrido
    100 g
  • óleo
    100 g
  • farinha tipo 55 mais q.b p/ polvilhar
    200 g
  • fermento p/ bolos
    1 c. chá de
  • orégãos
    1 c. chá de
  • ovos
    4
  • leite
    100 g
  • azeitonas pretas s/ caroço
    50 g

Nutrition per 1 dose

Calories 308.5 kcal / 1290.7 kJ
Protein 9.8 g
Fat 18 g
Carbohydrates 28.7 g
Fibre 3.1 g
Saturated Fat 3.1 g
Sodium 356.9 mg

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