Asparagus Tart

Name: Asparagus Tart
Total time: 1 h 10 min
Yield: 4
Ingredients: butter (for the pan); Pastry flour (for the work surface); 300 grams Puff pastry dough; 1 shallot; 200 grams Thai asparagus; 1 Tbsp Canola oil; 300 milliliters Whipped cream; 2 eggs; 150 grams grated Mountain cheese; salt; peppers; 0.5 tsp untreated lemon zest; 100 grams almonds

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Health Score:

7,3 / 10

Difficulty:

easy

Difficulty

Preparation:

40 min.

Preparation

ready in 1 hr 10 min.

Ready in

Calories:

2903

calories

Calories

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Nutritional values

1 piece contains
(Percentage of daily recommendation)

Calorie	2,903 kcal	(138 %)
Protein	71.73 g	(73 %)
Fat	236.52 g	(204 %)
Carbohydrates	134.07 g	(89 %)
Sugar added	0 g	(0 %)
Roughage	11.68 g	(39 %)

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more nutritional values

Vitamin A	1,156.47 mg	(144,559 %)
Vitamin D	4.5 μg	(23 %)
Vitamin E	31.79 mg	(265 %)
Vitamin B₁	1.27 mg	(127 %)
Vitamin B₂	2.95 mg	(268 %)
Niacin	24.36 mg	(203 %)
Vitamin B₆	0.44 mg	(31 %)
Folate	374.32 μg	(125 %)
Pantothenic acid	1.65 mg	(28 %)
Biotin	52.32 μg	(116 %)
Vitamin B₁₂	4.7 μg	(157 %)
Vitamin C	11.45 mg	(12 %)
Potassium	1,377.04 mg	(34 %)
Calcium	1,685.25 mg	(169 %)
Magnesium	329.96 mg	(110 %)
Iron	13.08 mg	(87 %)
Iodine	116.89 μg	(58 %)
Zinc	9.54 mg	(119 %)
Saturated fatty acids	86.91 g
Cholesterol	589.24 mg

Author of this recipe:

EAT-SMARTER

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Ingredients

for

pieces (about 10 cm diameter)

Ingredients: butter (for the pan); Pastry flour (for the work surface); 300 grams Puff pastry dough; 1 shallot; 200 grams Thai asparagus; 1 Tbsp Canola oil; 300 milliliters Whipped cream; 2 eggs; 150 grams grated Mountain cheese; salt; peppers; ½ tsp untreated lemon zest; 100 grams almonds

How healthy are the main ingredients?

Whipped cream Mountain cheese almond shallot egg salt

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Preparation steps

Preheat the oven to 200°C (approximately 400°F). Grease four ramekins (approximately 10 cm diameter) with butter. Roll the pastry onto a floured surface and cut out 15 cm squares. Press the pastry into the ramekins, leaving an edge.

Peel and finely chop the shallot. Rinse the asparagus and cut into 5 cm pieces. Saute the shallot in hot oil and mix in the asparagus. Divide the vegetables between the ramekins.

Whisk the cream, eggs and half of the cheese. Season with salt, pepper and lemon zest. Pour the cream over the tarts. Sprinkle with the remaining cheese. Coarsley chop the almonds and sprinkle over the tarts. Bake for about 30 minutes and serve warm.