Asparagus Tart
Nutritional values
(Percentage of daily recommendation)
| Calorie | 989 cal. | (47 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 56 g | (48 %) | ||
| Carbohydrates | 88 g | (59 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13.2 g | (44 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 3 μg | (15 %) | ||
| Vitamin E | 5.8 mg | (48 %) | ||
| Vitamin K | 139.2 μg | (232 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 10.3 mg | (86 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 291 μg | (97 %) | ||
| Pantothenic acid | 3.2 mg | (53 %) | ||
| Biotin | 27.9 μg | (62 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 1,177 mg | (29 %) | ||
| Calcium | 160 mg | (16 %) | ||
| Magnesium | 124 mg | (41 %) | ||
| Iron | 7.1 mg | (47 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 4.1 mg | (51 %) | ||
| Saturated fatty acids | 32.5 g | |||
| Uric acid | 138 mg | |||
| Cholesterol | 400 mg | |||
| Complete sugar | 7 g |
Ingredients
- 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
Preparation steps
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.
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.
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.
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.
