Asparagus Tart with Bacon
Nutritional values
(Percentage of daily recommendation)
| Calorie | 4,524 cal. | (215 %) | ||
| Protein | 112 g | (114 %) | ||
| Fat | 389 g | (335 %) | ||
| Carbohydrates | 152 g | (101 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 15.3 g | (51 %) |
| Vitamin A | 3.7 mg | (463 %) | ||
| Vitamin D | 12.4 μg | (62 %) | ||
| Vitamin E | 51.1 mg | (426 %) | ||
| Vitamin K | 326.8 μg | (545 %) | ||
| Vitamin B₁ | 2.1 mg | (210 %) | ||
| Vitamin B₂ | 3.2 mg | (291 %) | ||
| Niacin | 37.9 mg | (316 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 1,061 μg | (354 %) | ||
| Pantothenic acid | 11 mg | (183 %) | ||
| Biotin | 99.8 μg | (222 %) | ||
| Vitamin B₁₂ | 9.1 μg | (303 %) | ||
| Vitamin C | 155 mg | (163 %) | ||
| Potassium | 3,145 mg | (79 %) | ||
| Calcium | 1,380 mg | (138 %) | ||
| Magnesium | 267 mg | (89 %) | ||
| Iron | 12.7 mg | (85 %) | ||
| Iodine | 125 μg | (63 %) | ||
| Zinc | 15 mg | (188 %) | ||
| Saturated fatty acids | 198.4 g | |||
| Uric acid | 434 mg | |||
| Cholesterol | 1,780 mg | |||
| Complete sugar | 36 g |
Ingredients
- Ingredients
- 80 grams cold butter
- 150 grams Pastry flour
- 1 egg
- 1 pinch salt
- vegetable oil (for the pan)
- 750 grams green Asparagus
- salt
- 150 grams Pancetta (marbled)
- 1 onion
- 1 Tbsp butter
- 200 milliliters Whipped cream
- 200 grams Crème fraiche
- 4 eggs
- 100 grams freshly grated Cheese (such as Gruyere)
- freshly ground peppers
- Nutmeg
Preparation steps
Cut butter into pieces and combine with flour, egg, 1-2 tablespoons of cold water and salt. Quickly knead to a smooth dough. Wrap in plastic wrap and refrigerate for 30 minutes.
Butter tart pan.
Roll out pastry on a floured work surface and line tart pan with it, making an edge all around.
Pee bottom thirds of asparagus, halve stalks. Blanch for 2-3 minutes in boiling salted water, rinse in cold water and drain well. Arrange asparagus on pastry.
Cut bacon into small cubes. Peel onion and chop finely. Heat butter in a pan and saute onion and bacon until onion is translucent. Remove from heat and cool.
Whisk cream with crème fraîche, eggs and half of cheese. Add bacon mixture and season with salt, pepper and nutmeg. Spread mixture over asparagus and sprinkle with remaining cheese. Bake in preheated oven at 200°C (approximately 400°F) for about 50 minutes or until golden brown.
Remove from the oven and serve hot.
