Asparagus and Broccoli Tart
Rye meal gives the dough a particularly hearty taste and provides an extra portion of minerals such as zinc.
Instead of throwing the brocolli stalk away, you can also use it in the tart. To prep, simply peel it, throw away the woody ends, and roughly dice the stalk.
(Percentage of daily recommendation)
| Calorie | 452 cal. | (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 | |||
| Cholesterol | 176 mg |
Ingredients
- Ingredients
- 9 ozs Broccoli
- 2 Red onions
- 18 ozs white Asparagus
- 11 fluid ozs Vegetable broth
- 3 ozs Rye groat (or millet)
- 4.23 ozs Pastry flour (120 grams)
- ½ tsp cream of tartar
- salt
- 3 ozs Cultured butter (cold)
- 1 Tbsp Fat (for the molds)
- 2 eggs
- 3 ½ ozs Sour cream
- peppers
Preparation steps
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 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 an 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 an approximately 11-inch diameter tart pan and pierce several times with a fork. Bake in preheated oven at 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 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 approximately 16-inch long roll shapes. Press rolls into the inside rim of the tart pan to form an edge.
Fill the tart with asparagus, broccoli, and onions. Pour in the egg-sour cream mixture. Bake in a preheated oven at 400°F/convection 350°F on the middle rack for 30 minutes. Season to taste with coarsely ground pepper and serve.