Asparagus Puff Pastry Tarts
Nutritional values
(Percentage of daily recommendation)
| Calorie | 607 cal. | (29 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 44 g | (38 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.6 g | (12 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 4.7 mg | (39 %) | ||
| Vitamin K | 61.9 μg | (103 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.5 mg | (54 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 185 μg | (62 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 5.1 μg | (11 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 526 mg | (13 %) | ||
| Calcium | 76 mg | (8 %) | ||
| Magnesium | 45 mg | (15 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 27 g | |||
| Uric acid | 54 mg | |||
| Cholesterol | 124 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 1 pkg Frozen puff pastry (450 g)
- 600 grams thin green Asparagus
- salt
- 1 egg white
- freshly ground white peppers
- 1 Tbsp breadcrumbs
- 6 Tbsps Whipped cream
- 100 grams sliced Smoked salmon
- Cress
Preparation steps
Thaw the puff pastry. Rinse the asparagus, trim the woody ends and blanch in a pot of boiling salted water until al dente, about 2-3 minutes. Drain and rinse with cold water.
Brush the puff pastry with the egg white. Brush a baking sheet with cold water. Place the puff pastry on top. Cut 1 puff pastry sheet into 8 1 cm (approximately 1/4 inch) wide strips. Line the sides of the puff pastry sheets with the strips. Whisk the egg yolk and 1 tablespoon of water in a bowl. Brush on top of the pastry. Prick the puff pastry with a fork.
Divide the asparagus spears between 4 puff pastry sheets. Season with pepper to taste. In a bowl, stir the cheese with the breadcrumbs and cream. Spread on top of the asparagus. Bake in a 225°C (approximately 435°F) oven until golden, about 12-15 minutes. Arrange the salmon on top and garnish with watercress.
