Asparagus and Olive Puff Pastry Tart
(0 votes)
(0 votes)
Health Score:
65 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
3296
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 3,296 cal. | (157 %) | ||
| Protein | 114 g | (116 %) | ||
| Fat | 253 g | (218 %) | ||
| Carbohydrates | 143 g | (95 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13.1 g | (44 %) |
more nutritional values
| Vitamin A | 3 mg | (375 %) | ||
| Vitamin D | 10.4 μg | (52 %) | ||
| Vitamin E | 20.8 mg | (173 %) | ||
| Vitamin K | 221.9 μg | (370 %) | ||
| Vitamin B₁ | 1.1 mg | (110 %) | ||
| Vitamin B₂ | 2.3 mg | (209 %) | ||
| Niacin | 31.9 mg | (266 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 721 μg | (240 %) | ||
| Pantothenic acid | 7.8 mg | (130 %) | ||
| Biotin | 64.4 μg | (143 %) | ||
| Vitamin B₁₂ | 8.5 μg | (283 %) | ||
| Vitamin C | 101 mg | (106 %) | ||
| Potassium | 1,875 mg | (47 %) | ||
| Calcium | 2,122 mg | (212 %) | ||
| Magnesium | 234 mg | (78 %) | ||
| Iron | 9.1 mg | (61 %) | ||
| Iodine | 83 μg | (42 %) | ||
| Zinc | 18 mg | (225 %) | ||
| Saturated fatty acids | 151.8 g | |||
| Uric acid | 224 mg | |||
| Cholesterol | 1,257 mg | |||
| Complete sugar | 21 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 500 grams green Asparagus
- salt
- 60 grams black Olives (without pits)
- 250 grams Goat cheese
- 100 milliliters Whipped cream
- 3 eggs
- freshly ground peppers
- 400 grams Puff pastry dough
- Pastry flour (for dusting)
Preparation steps
1.
Rinse the asparagus and cut 2 cm (approximately 3/4 inch) from the bottom. Blanch in boiling water until tender-crisp, about 8 minutes. Drain and cool in ice water. Drain again.
2.
Preheat the oven to 200°C (approximately 390°F).
Slice the olives. In a bowl, stir the goat cheese with the cream and eggs until smooth. Season with salt and pepper to taste.
Line a cake pan with parchment paper. On a lightly floured surface, roll the puff pastry to the size of the pan. Place in the cake pan. Place the goat cheese mixture on the bottom of the tart puff pastry and top with the olives and asparagus. Bake until golden brown, about 30 minutes.
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