Asparagus and Almond Tart
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,440 cal. | (164 %) | ||
| Protein | 114 g | (116 %) | ||
| Fat | 243 g | (209 %) | ||
| Carbohydrates | 203 g | (135 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 16.6 g | (55 %) |
| Vitamin A | 2.7 mg | (338 %) | ||
| Vitamin D | 8.8 μg | (44 %) | ||
| Vitamin E | 28.1 mg | (234 %) | ||
| Vitamin K | 167.9 μg | (280 %) | ||
| Vitamin B₁ | 1.1 mg | (110 %) | ||
| Vitamin B₂ | 2.3 mg | (209 %) | ||
| Niacin | 34.8 mg | (290 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 634 μg | (211 %) | ||
| Pantothenic acid | 7.1 mg | (118 %) | ||
| Biotin | 68.2 μg | (152 %) | ||
| Vitamin B₁₂ | 7.3 μg | (243 %) | ||
| Vitamin C | 70 mg | (74 %) | ||
| Potassium | 2,366 mg | (59 %) | ||
| Calcium | 1,619 mg | (162 %) | ||
| Magnesium | 294 mg | (98 %) | ||
| Iron | 9.9 mg | (66 %) | ||
| Iodine | 175 μg | (88 %) | ||
| Zinc | 10.8 mg | (135 %) | ||
| Saturated fatty acids | 136.2 g | |||
| Uric acid | 211 mg | |||
| Cholesterol | 1,476 mg | |||
| Complete sugar | 28 g |
Ingredients
- For the dough
- 225 grams Pastry flour
- 25 grams ground almonds (peeled)
- 150 grams butter
- 1 egg
- 1 tsp salt
- butter (for the pan)
- Pastry flour (for dusting)
- For the filling
- 350 grams green Asparagus
- salt
- 350 grams Ricotta cheese
- 3 eggs
- 50 grams grated Parmesan
- 1 generous pinch organic lemon zest
- salt
- freshly ground peppers
- freshly grated Nutmeg
- 2 Tbsps slivered almonds
Preparation steps
For the dough, mix the flour and almonds on a work surface and form a well in the center. Cut the butter into small pieces and distribute around the flour. Pour the egg into the well. Sprinkle with salt and chop with a large knife. Quickly knead into a smooth dough. If necessary, add more flour. Wrap the dough in plastic and chill for 30 minutes.
For the filling, rinse the asparagus, cut off the woody ends and cut into 10 cm pieces. Blanch in boiling salt water for about 3 minutes, remove, rinse in cold water and drain. Mix the ricotta, eggs, parmesan and lemon zest. Season with salt, pepper and nutmeg.
Preheat the oven to 200°C (approximately 400°F). Grease a tart dish with butter.
Roll the dough out on a floured surface until slightly larger than the dish. Line the dish with the dough and form an edge. Spread half of the ricotta mixture on top. Spread the asparagus on the ricotta mixture. Cover with the remaining ricotta mixture. Bake for about 40 minutes. Approximately 5 minutes before the end of baking, sprinkle the almond slivers on the tart.
Remove from the oven, cool and serve.
