Asparagus and Tomato Tart
Nutritional values
(Percentage of daily recommendation)
| Calorie | 228 cal. | (11 %) | ||
| Protein | 7.08 g | (7 %) | ||
| Fat | 16.69 g | (14 %) | ||
| Carbohydrates | 12.86 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.57 g | (2 %) |
| Vitamin A | 193.18 mg | (24,148 %) | ||
| Vitamin D | 0.57 μg | (3 %) | ||
| Vitamin E | 1.86 mg | (16 %) | ||
| Vitamin B₁ | 0.09 mg | (9 %) | ||
| Vitamin B₂ | 0.17 mg | (15 %) | ||
| Niacin | 1.26 mg | (11 %) | ||
| Vitamin B₆ | 0.04 mg | (3 %) | ||
| Folate | 49.93 μg | (17 %) | ||
| Pantothenic acid | 0.22 mg | (4 %) | ||
| Biotin | 0.72 μg | (2 %) | ||
| Vitamin B₁₂ | 0.39 μg | (13 %) | ||
| Vitamin C | 2.8 mg | (3 %) | ||
| Potassium | 145.38 mg | (4 %) | ||
| Calcium | 144.28 mg | (14 %) | ||
| Magnesium | 6.92 mg | (2 %) | ||
| Iron | 0.82 mg | (5 %) | ||
| Iodine | 16.46 μg | (8 %) | ||
| Zinc | 0.37 mg | (5 %) | ||
| Saturated fatty acids | 10.03 g | |||
| Cholesterol | 84.16 mg |
Ingredients
- For the crust
- 170 grams Pastry flour
- 1 generous pinch Baking powder
- 1 pinch salt
- 100 grams cold butter
- 1 egg
- butter (for the pan)
- Pastry flour (for the pan)
- dried Legume (for blind baking)
- For the filling
- 300 grams green Asparagus
- 4 Cherry tomatoes
- 70 grams Blue cheese (such as Gorgonzola)
- 2 eggs
- 200 milliliters Whipped cream
- 70 grams grated Emmentaler cheese
Preparation steps
For the pastry: Mix flour with the baking powder and salt on a work surface, creating a mound. Make a well in the middle, cut the butter into small pieces and distribute around the edge. Add egg in the well. Mix the dough with two knives until dough is crumbly. Quickly knead into a smooth dough and wrap in plastic wrap. Chill at least 1 hour.
Preheat the oven to 200°C (approximately 400°F).
Grease the springform with butter and sprinkle with flour.
Roll the pastry into a circle, place it in the pan and form an approximately 3 cm high edge.Line with parchment paper, fill with dried beans and blind bake for about 15 minutes. Remove the parchment paper and dried beans and let cool.
For the filling: Rinse the asparagus and peel the bottom third. Cut into diagonal pieces about 3 cm (approximately 1-1/4 inches) long. Blanch the asparagus in boiling salted water for about 3 minutes, then rinse, drain and set aside. Rinse and halve the cherry tomatoes. Cut the blue cheese into cubes.
Beat the eggs with the cream and the Emmental. Place the asparagus in the baked crust and pour in the egg-cream. Spread the blue cheese and the tomato on top.
Bake the tart 20-25 minutes.
