Asparagus Tart
Nutritional values
(Percentage of daily recommendation)
| Calorie | 4,492 cal. | (214 %) | ||
| Protein | 162 g | (165 %) | ||
| Fat | 298 g | (257 %) | ||
| Carbohydrates | 294 g | (196 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 20.2 g | (67 %) |
| Vitamin A | 4.1 mg | (513 %) | ||
| Vitamin D | 15 μg | (75 %) | ||
| Vitamin E | 29.6 mg | (247 %) | ||
| Vitamin K | 351.7 μg | (586 %) | ||
| Vitamin B₁ | 1.8 mg | (180 %) | ||
| Vitamin B₂ | 3.9 mg | (355 %) | ||
| Niacin | 45.7 mg | (381 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 1,248 μg | (416 %) | ||
| Pantothenic acid | 13.4 mg | (223 %) | ||
| Biotin | 127.3 μg | (283 %) | ||
| Vitamin B₁₂ | 10.3 μg | (343 %) | ||
| Vitamin C | 165 mg | (174 %) | ||
| Potassium | 3,378 mg | (84 %) | ||
| Calcium | 2,693 mg | (269 %) | ||
| Magnesium | 329 mg | (110 %) | ||
| Iron | 15.2 mg | (101 %) | ||
| Iodine | 249 μg | (125 %) | ||
| Zinc | 21.3 mg | (266 %) | ||
| Saturated fatty acids | 173.8 g | |||
| Uric acid | 345 mg | |||
| Cholesterol | 2,081 mg | |||
| Complete sugar | 42 g |
Ingredients
- For the dough
- 300 grams Pastry flour
- ½ tsp Baking powder
- 1 tsp salt
- 160 grams cold butter
- 1 egg
- 1 egg yolk
- butter (for the pan)
- Pastry flour (for the pan)
- For the filling
- 800 grams green Asparagus
- salt
- 4 eggs
- 220 milliliters milk
- 220 milliliters Whipped cream
- 2 Tbsps cornstarch
- 200 grams grated Hard cheese (such as young Gouda)
- peppers
- freshly grated Nutmeg
Preparation steps
For the dough, mix the flour, baking powder and salt on a work surface. Form a well in the center. Cut the butter into small pieces and distribute around the flour. Pour the egg and egg yolk into the well. Chop the ingredients with a large knife and quickly knead into a smooth dough. Wrap the dough in plastic and chill for at least 1 hour.
For the filling, rinse the asparagus, peel the bottom third and cut off the hard ends. Blanch in boiling salt water for 4 minutes. Pour into a sieve and leave to drain.
Preheat the oven to 180°C (approximately 350°F). Grease the pan with butter and sprinkle with flour. Roll the dough out between two pieces of parchment paper until it is slightly larger than the pan. Press the dough into the pan and form an edge. Spread the asparagus on the dough. Beat the eggs, milk, cream, cornstarch and cheese. Season with salt, pepper and nutmeg. Pour the cream evenly over the asparagus.
Bake for about 1 hour. Cool slightly and serve.
