Asparagus Tart with Cherry Tomatoes
(0 votes)
(0 votes)
Health Score:
64 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 50 min.
Ready in
Calories:
3199
calories
Calories
Nutritional values
1 baking sheet contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 3,199 cal. | (152 %) | ||
| Protein | 94 g | (96 %) | ||
| Fat | 251 g | (216 %) | ||
| Carbohydrates | 146 g | (97 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.4 g | (38 %) |
more nutritional values
| Vitamin A | 3.2 mg | (400 %) | ||
| Vitamin D | 12.8 μg | (64 %) | ||
| Vitamin E | 18.6 mg | (155 %) | ||
| Vitamin K | 188.1 μg | (314 %) | ||
| Vitamin B₁ | 1.1 mg | (110 %) | ||
| Vitamin B₂ | 2.7 mg | (245 %) | ||
| Niacin | 28 mg | (233 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 727 μg | (242 %) | ||
| Pantothenic acid | 11.3 mg | (188 %) | ||
| Biotin | 85.9 μg | (191 %) | ||
| Vitamin B₁₂ | 7.2 μg | (240 %) | ||
| Vitamin C | 103 mg | (108 %) | ||
| Potassium | 2,301 mg | (58 %) | ||
| Calcium | 1,366 mg | (137 %) | ||
| Magnesium | 234 mg | (78 %) | ||
| Iron | 8.9 mg | (59 %) | ||
| Iodine | 133 μg | (67 %) | ||
| Zinc | 12.4 mg | (155 %) | ||
| Saturated fatty acids | 146.9 g | |||
| Uric acid | 195 mg | |||
| Cholesterol | 1,469 mg | |||
| Complete sugar | 28 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- For the dough
- 150 grams Pastry flour
- 1 pinch salt
- 75 grams butter
- 1 egg
- 2 Tbsps Whipped cream
- For the topping
- 400 grams green Asparagus
- salt
- 3 eggs
- 150 grams Whipped cream
- 200 milliliters Whipped cream
- peppers
- Nutmeg
- 150 grams Blue cheese
- 100 grams Cherry tomatoes
- butter (for greasing)
- Pastry flour (as needed)
Preparation steps
1.
Knead flour, salt, butter, egg and sour cream until smooth. Wrap in plastic wrap and chill for 30 minutes.
2.
Grease tart tin with butter and preheat oven to 200°C (approximately 400°F).
3.
Roll out dough on a floured surface and press into tart tin.
4.
For the topping, peel bottom third of asparagus and cut off ends. Cut into 2-3 cm (about 1 inch) long pieces. Briefly blanch in salted water, rinse and drain well. Spread over dough. Mix eggs with sour cream and whipped cream. Season with salt, pepper and nutmeg. Pour over asparagus and sprinkle with crumbled cheese. Rinse tomatoes, cut in half and sprinkle on tart.
5.
Bake in oven for about 40 minutes or until golden brown. Cut into slices and serve.
