Asparagus Goat Cheese Tart
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,988 cal. | (190 %) | ||
| Protein | 161 g | (164 %) | ||
| Fat | 314 g | (271 %) | ||
| Carbohydrates | 136 g | (91 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.8 g | (43 %) |
| Vitamin A | 4.1 mg | (513 %) | ||
| Vitamin D | 15.5 μg | (78 %) | ||
| Vitamin E | 27 mg | (225 %) | ||
| Vitamin K | 280.5 μg | (468 %) | ||
| Vitamin B₁ | 1.4 mg | (140 %) | ||
| Vitamin B₂ | 3.3 mg | (300 %) | ||
| Niacin | 43.9 mg | (366 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 896 μg | (299 %) | ||
| Pantothenic acid | 11.6 mg | (193 %) | ||
| Biotin | 100.6 μg | (224 %) | ||
| Vitamin B₁₂ | 13.4 μg | (447 %) | ||
| Vitamin C | 126 mg | (133 %) | ||
| Potassium | 2,600 mg | (65 %) | ||
| Calcium | 3,466 mg | (347 %) | ||
| Magnesium | 305 mg | (102 %) | ||
| Iron | 11.4 mg | (76 %) | ||
| Iodine | 179 μg | (90 %) | ||
| Zinc | 26.2 mg | (328 %) | ||
| Saturated fatty acids | 174.3 g | |||
| Uric acid | 240 mg | |||
| Cholesterol | 1,769 mg | |||
| Complete sugar | 28 g |
Ingredients
- For dough
- 150 grams Pastry flour
- 75 grams soft butter
- 1 egg
- 1 pinch salt
- olive oil (to grease pan)
- For filling
- 300 grams green Asparagus
- 300 grams white Asparagus
- 250 grams Goat cheese
- 300 milliliters Whipped cream
- 4 eggs
- 100 grams grated Parmesan
- salt
- freshly ground peppers
- grated Nutmeg
- Dill (for garnish)
Preparation steps
For the dough, mix together flour, butter, egg, and salt. Knead to a smooth dough, adding cold water as needed. Form into a disc, cover with plastic wrap and refrigerate about 30 minutes.
Preheat the oven to 180°C (approximately 350°F). Grease the tart pan with oil.
Rinse asparagus and trim the bottoms. Peel the lower third of the green asparagus and the entire stalk of the white asparagus. Blanch the white asparagus in boiling salted water for about 3 minutes. Add the green asparagus and continue to cook another 2-3 minutes. Drain, cool in ice water and drain again.
For the topping, mix together goat cheese, cream, eggs and grated Parmesan cheese. Season with salt, pepper and nutmeg to taste.
Roll the dough to fit the tart pan and press into the pan. Decoratively arrange the asparagus on the dough. Evenly spread the cheese mixture on top. Bake until golden brown, about 50 minutes.
Serve garnished with dill.
