Asparagus and TomatoTart
Nutritional values
(Percentage of daily recommendation)
| Calorie | 5,096 cal. | (243 %) | ||
| Protein | 180 g | (184 %) | ||
| Fat | 300 g | (259 %) | ||
| Carbohydrates | 418 g | (279 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 29.7 g | (99 %) |
| Vitamin A | 4.1 mg | (513 %) | ||
| Vitamin D | 11.3 μg | (57 %) | ||
| Vitamin E | 27.2 mg | (227 %) | ||
| Vitamin K | 249.3 μg | (416 %) | ||
| Vitamin B₁ | 2.8 mg | (280 %) | ||
| Vitamin B₂ | 4.2 mg | (382 %) | ||
| Niacin | 64 mg | (533 %) | ||
| Vitamin B₆ | 2.1 mg | (150 %) | ||
| Folate | 1,789 μg | (596 %) | ||
| Pantothenic acid | 13.5 mg | (225 %) | ||
| Biotin | 150.7 μg | (335 %) | ||
| Vitamin B₁₂ | 8.7 μg | (290 %) | ||
| Vitamin C | 174 mg | (183 %) | ||
| Potassium | 4,602 mg | (115 %) | ||
| Calcium | 1,565 mg | (157 %) | ||
| Magnesium | 368 mg | (123 %) | ||
| Iron | 18.7 mg | (125 %) | ||
| Iodine | 209 μg | (105 %) | ||
| Zinc | 16.5 mg | (206 %) | ||
| Saturated fatty acids | 159.6 g | |||
| Uric acid | 622 mg | |||
| Cholesterol | 1,578 mg | |||
| Complete sugar | 48 g |
Ingredients
- For the dough
- 500 grams Pastry flour
- ½ cube fresh Yeast (21 grams)
- 3 Tbsps olive oil
- 1 tsp salt
- 50 grams dried Tomatoes (in oil)
- 1 tsp dried oregano
- For the topping
- 500 grams green Asparagus
- salt
- 250 grams Cherry tomatoes
- 100 grams Smoked ham (sliced)
- 2 garlic cloves
- 350 milliliters Whipped cream
- 250 grams cream cheese
- 100 grams Crème fraiche
- 4 eggs
- 75 grams grated Gruyere
- 2 Tbsps freshly chopped Fresh herbs (such as thyme and rosemary)
- freshly ground peppers
Preparation steps
Sift flour into a bowl and make a well in the center. Crumble yeast into the well and add 3-4 tablespoons of lukewarm water. Let stand, covered, for about 15 minutes. Add salt, oil and about 250 ml (approximately 1 cup) of lukewarm water and knead to a smooth dough. Dough should not be sticky (add more flour or water as needed). Cover and let stand for about 45 more minutes.
Line baking sheet with parchment paper.
For the filling: peel bottom third of asparagus and cut stalks into 3-4 cm (approximately 1-1 1/2 inch) long pieces. Blanch in boiling salted water for 5 minutes. Drain well. Rinse and halve tomatoes. Cut ham into strips. Peel garlic and chop finely. Combine heavy cream, cream cheese, creme fraiche, eggs, herbs and cheese. Season with salt and pepper.
Roll out dough to be slightly larger than baking sheet. Line baking sheet with dough and make an edge all around. Spread asparagus, tomatoes, garlic and ham evenly on dough and pour cream over it.
Bake in preheated oven at 220°C (approximately 425°F) for about 50 minutes or until golden brown. Remove from oven and serve.
