Asparagus and Broccoli Tart
(Percentage of daily recommendation)
|Calorie||452 kcal||(22 %)|
|Protein||15 g||(15 %)|
|Fat||24 g||(21 %)|
|Carbohydrates||41 g||(27 %)|
|Sugar added||0 g||(0 %)|
|Roughage||8 g||(27 %)|
|Vitamin A||0.5 mg||(63 %)|
|Vitamin D||1.2 μg||(6 %)|
|Vitamin E||5.6 mg||(47 %)|
|Vitamin B₁||0.4 mg||(40 %)|
|Vitamin B₂||0.5 mg||(45 %)|
|Niacin||5.8 mg||(48 %)|
|Vitamin B₆||0.3 mg||(21 %)|
|Folate||194 μg||(65 %)|
|Pantothenic acid||2.6 mg||(43 %)|
|Biotin||13.6 μg||(30 %)|
|Vitamin B₁₂||0.6 μg||(20 %)|
|Vitamin C||49 mg||(52 %)|
|Potassium||663 mg||(17 %)|
|Calcium||140 mg||(14 %)|
|Magnesium||69 mg||(23 %)|
|Iron||3 mg||(20 %)|
|Iodine||26 μg||(13 %)|
|Zinc||2.4 mg||(30 %)|
|Saturated fatty acids||9.8 g|
|Uric acid||114 mg|
Rinse, trim and cut broccoli into small florets. Peel onions and cut into thin rings.
Rinse asparagus, peel, cut off woody ends and cut into 5 cm (approximately 2-inch) long pieces.
In a large pot, bring vegetable broth to a boil. Add asparagus, cover and cook over medium heat until tender, about 5 minutes. Remove asparagus with a slotted spoon, place on a large plate and let cool.
Add onions to the broth, return to a boil and cook for 2 minutes. Add broccoli florets and cook for 1 minute.
Strain vegetable broth through a sieve. Place the vegetables on a large plate and let cool.
Meanwhile, mix rye flour, pastry flour, cream of tartar and 1/2 teaspoon salt in a mixing bowl. Cut butter into small pieces. Add 5 tablespoons cold water and the cold butter to the flour mixture. With a hand mixer fitted with a dough hook attachment, mix dough until smooth.
Roll about 2/3 of the dough on a floured surface into a 30 cm (approximately 12-inch) disc. Wrap the remaining 1/3 of the dough in plastic wrap and refrigerate.
Press the rolled dough into the bottom of a 28 cm (approximately 11-inch) diameter tart pan and pierce several times with a fork. Bake in preheated oven at 200°C (fan oven 180 ° C, gas mark 3) (approximately 400°F/convection 350°F) on the middle rack until golden brown, about 10-15 minutes. Remove from oven and let cool slightly.
Meanwhile, mix eggs, sour cream and 100 ml (approximately 1/4 cup) of cooled vegetable broth in a large bowl until smooth. Season to taste with salt and pepper.
Remove remaining dough from the refrigerator and roll into 2 thin (about 42 cm) (approximately 16-inch) long roll shapes. Press rolls into the inside rim of the tart pan to form an edge.
Fill tart with asparagus, broccoli and onions. Pour in the egg-sour cream mixture. Bake in a preheated oven at 200°C (fan oven 180°C, gas mark 3) (400°F/convection 350°F) on the middle rack for 30 minutes. Season to taste with coarsely ground pepper and serve.