Asparagus Tart
Nutritional values
(Percentage of daily recommendation)
| Calorie | 758 cal. | (36 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 54 g | (47 %) | ||
| Carbohydrates | 39 g | (26 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.8 g | (9 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 2.2 μg | (11 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 46.8 μg | (78 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 7.9 mg | (66 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 143 μg | (48 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 14.1 μg | (31 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 427 mg | (11 %) | ||
| Calcium | 605 mg | (61 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 31 μg | (16 %) | ||
| Zinc | 4.7 mg | (59 %) | ||
| Saturated fatty acids | 30.7 g | |||
| Uric acid | 50 mg | |||
| Cholesterol | 264 mg | |||
| Complete sugar | 4 g |
Ingredients
- For the dough
- 300 grams Pastry flour
- 150 grams softened butter
- 1 egg
- 1 pinch salt
- olive oil (for greasing the molds)
- For covering
- 300 grams green Asparagus
- 300 grams white Asparagus
- 300 grams Goat cheese
- 100 milliliters Whipped cream
- 3 eggs
- 100 grams grated Parmesan
- salt
- peppers (freshly ground)
- Nutmeg
Preparation steps
For the dough, mix the flour with the butter, egg and salt and knead to a smooth dough. Add a little cold water as needed. Form a ball of the dough, wrap in plastic wrap and put in refrigerator for about 30 minutes.
Keep the white asparagus whole. Peel the green asparagus only up to the lower third and cut it into 3-4 cm (approximately 1-1½ inch) long pieces. Cook the white asparagus in boiling salted water for about 5 minutes, and then add the green asparagus and cook together for another 2-3 minutes. Removing from water and drain.
For the filling, mix together the goat cheese, whipped cream, eggs, nutmeg and the grated Parmesan cheese in a bowl. Season with salt and pepper.
To prepare the tarts, divide the dough into 6 portions and roll out each as per the size of baking tin. Line the baking tin with the rolled dough. Arrange the asparagus on the dough. Pour in the cheese mixture on top.
Bake the tarts in a preheated oven at 180°C (fan: 180°C, gas mark 3) (approximately 350°F) until golden brown, about 35-40 minutes.
Remove from oven and serve sprinkled with chives.
Serve with a green salad as per choice.
