Asparagus Tart

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Asparagus Tart
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Health Score:
81 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 45 min.
Preparation
Calories:
989
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie989 cal.(47 %)
Protein32 g(33 %)
Fat56 g(48 %)
Carbohydrates88 g(59 %)
Sugar added0 g(0 %)
Roughage13.2 g(44 %)
Vitamin A0.7 mg(88 %)
Vitamin D3 μg(15 %)
Vitamin E5.8 mg(48 %)
Vitamin K139.2 μg(232 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂0.6 mg(55 %)
Niacin10.3 mg(86 %)
Vitamin B₆0.6 mg(43 %)
Folate291 μg(97 %)
Pantothenic acid3.2 mg(53 %)
Biotin27.9 μg(62 %)
Vitamin B₁₂1.5 μg(50 %)
Vitamin C42 mg(44 %)
Potassium1,177 mg(29 %)
Calcium160 mg(16 %)
Magnesium124 mg(41 %)
Iron7.1 mg(47 %)
Iodine25 μg(13 %)
Zinc4.1 mg(51 %)
Saturated fatty acids32.5 g
Uric acid138 mg
Cholesterol400 mg
Complete sugar7 g

Ingredients

for
4
Ingredients
300 grams Pastry flour
2 eggs
150 grams butter
salt
200 grams starchy potatoes
250 grams green Asparagus
250 grams white Asparagus
1 tsp butter
2 cups dried Lentils (for blind baking)
200 milliliters Whipped cream
3 eggs
peppers
Nutmeg
1 Tbsp lemon juice
1 bunch Chives
How healthy are the main ingredients?
potatoLentilWhipped creamChiveseggsalt

Preparation steps

1.

Sift the flour onto a work surface. In a bowl, mix the eggs and season with salt. Distribute pieces of cold butter over the flour and combine everything with a pastry knife. Knead into a smooth dough and wrap in foil. Refrigerate for at least 1 hour.

2.

Rinse the potatoes and cook until soft. Peel while still hot and press through a potato ricer. Peel the asparagus, cut off the woody ends and cut into 4 cm (approximately 2 inch) long pieces. Bring salted water to a boil, cook the white asparagus 3 minutes, add the green asparagus and cook for another 3 minutes.

3.

Remove the asparagus, rinse with cold water and drain. Preheat the oven to 200°C (approximately 375°F). Line a springform pan (26 cm diameter) (approximately 10 inches) with parchment paper. Roll out the dough on a floured surface and line the pan with the dough, making a border 4 cm (approximately 2 inches) high. Prick the dough several times with a fork. Line the dough with parchment paper, weight with the lentils and blind bake for 10 minutes.

4.

Remove the paper with the lentils. Mix the eggs and cream into the mashed potatoes and push through a sieve. Season with salt, pepper and lemon juice. Distribute asparagus pieces in a star shape on the pastry, pour egg mixture over the top and bake the quiche at 220°C (approximately 425°F) for 20 minutes. To serve, rinse the chives, cut into rings and sprinkle over the quiche and slice.