Asparagus and Ham Puff Pastry Tarts
(0 votes)
(0 votes)
Health Score:
65 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
464
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 464 cal. | (22 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.5 g | (5 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 29.1 μg | (49 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.8 mg | (48 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 87 μg | (29 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 7.2 μg | (16 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 357 mg | (9 %) | ||
| Calcium | 69 mg | (7 %) | ||
| Magnesium | 27 mg | (9 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 18 g | |||
| Uric acid | 27 mg | |||
| Cholesterol | 161 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams Puff pastry dough
- 250 grams Wild asparagus
- 100 grams Prosciutto
- 125 grams Mozzarella
- 2 Tbsps olive oil
- freshly ground peppers
- salt
- 1 egg yolk
- 2 Tbsps Whipped cream
Preparation steps
1.
Preheat the oven to 200°C (approximately 400°F) convection.
2.
Lay out the puff pastry and cut into 4 rectangles.
3.
Rinse the asparagus, snap off the woody ends, rinse and drain. Set 8 pieces aside for garnish. Cut the ham into strips. Drain the mozzarella and dice. Arrange the asparagus, ham and mozzarella along the center of the puff pastry rectangles. Drizzle with oil and season with salt and pepper. Fold the sides in to form packets, pinching the edges together, and place, seam-side down, on a baking sheet lined with parchment paper. Whisk the egg yolk and cream together and brush over the dough. Top with the remaining asparagus and bake until golden brown, about 25 minutes.
4.
Serve warm or cooled.
