Asparagus-Nut Tart
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,022 cal. | (49 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 43 g | (37 %) | ||
| Carbohydrates | 127 g | (85 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.8 g | (36 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 11.2 mg | (93 %) | ||
| Vitamin K | 79 μg | (132 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 13 mg | (108 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 678 μg | (226 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 40.3 μg | (90 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 43 mg | (45 %) | ||
| Potassium | 1,144 mg | (29 %) | ||
| Calcium | 171 mg | (17 %) | ||
| Magnesium | 127 mg | (42 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 30 μg | (15 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 13.2 g | |||
| Uric acid | 239 mg | |||
| Cholesterol | 46 mg | |||
| Complete sugar | 11 g |
Ingredients
- For the dough
- ½ cube fresh Yeast (approximately 21 grams)
- 20 grams Goose fat
- 300 grams Pastry flour
- 1 pinch salt
- Pastry flour (for the work surface)
- For the filling
- 400 grams green Asparagus
- 1 red onion
- 50 grams Walnut
- 150 grams Sour cream
- salt
- 1 tsp lemon juice
- 1 tsp lemon zest (untreated)
- freshly ground peppers
Preparation steps
For the dough, combine the yeast and goose fat in about 170 ml (approximately 3/4 cup) of lukewarm water. Mix in flour and salt and knead to a smooth dough. If necessary add more flour or water. Shape the dough into a ball, cover and let rise about 1 hour in a warm place.
For the filling, rinse asparagus, cut off hard ends and cut stalks diagonally into thin pieces. Peel the onion and cut into thin strips. Chop the nuts. Mix sour cream with salt, lemon juice and lemon zest.
Preheat the oven to 220°C (approximately 425°F). Line a baking sheet with parchment paper.
Knead the dough again, roll out on a floured surface and shape into two thin oval patties. Place on the baking sheet. Spread the sour cream over the dough, add the asparagus and onion strips and sprinkle with nuts. Bake in preheated oven for about 15 minutes. Garnish with freshly ground pepper and serve.
