Asparagus and Cheese Puff Pastry Tart
(0 votes)
(0 votes)
Health Score:
68 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
1003
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,003 cal. | (48 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 83 g | (72 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.6 g | (15 %) |
more nutritional values
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 3.2 μg | (16 %) | ||
| Vitamin E | 8 mg | (67 %) | ||
| Vitamin K | 104.3 μg | (174 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 8.9 mg | (74 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 321 μg | (107 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 22.4 μg | (50 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 51 mg | (54 %) | ||
| Potassium | 802 mg | (20 %) | ||
| Calcium | 453 mg | (45 %) | ||
| Magnesium | 75 mg | (25 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 33 μg | (17 %) | ||
| Zinc | 4.2 mg | (53 %) | ||
| Saturated fatty acids | 50.3 g | |||
| Uric acid | 78 mg | |||
| Cholesterol | 449 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Puff pastry dough (frozen)
- 1 kilogram green Asparagus
- 3 eggs
- 300 milliliters Whipped cream
- 150 grams Crème fraiche
- 150 grams freshly grated Cheese (such as Emmental, Gouda)
- salt
- peppers (freshly ground)
- Nutmeg (freshly ground)
- 1 egg yolk (for egg wash)
Preparation steps
1.
Peel the bottom third of the asparagus and remove woody ends. Add to a pot of boiling salted water and cook until tender-crisp, about 5 minutes. Remove and pat dry.
2.
In a bowl, blend the cream with the crème fraiche, eggs and cheese, and season with salt, pepper and nutmeg to taste.
3.
Defrost the puff pastry and roll out into a flat sheet. Trim the pastry to a 15x30 cm (approximately 6x12 inch) rectangle. Place on a parchment paper lined baking sheet.
4.
Line the asparagus side by side on the pastry, leaving a 2 cm (approximately 3/4 inch) border free. Brush the border with the egg wash. Spread the cheese mixture over the asparagus. Bake until golden brown, about 30-40 minutes.
5.
Remove and serve.
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