Asparagus Tart with Ham and Fresh Goat Cheese
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,359 cal. | (160 %) | ||
| Protein | 114 g | (116 %) | ||
| Fat | 245 g | (211 %) | ||
| Carbohydrates | 178 g | (119 %) | ||
| Sugar added | 20 g | (80 %) | ||
| Roughage | 13.6 g | (45 %) |
| Vitamin A | 3 mg | (375 %) | ||
| Vitamin D | 10.8 μg | (54 %) | ||
| Vitamin E | 21.6 mg | (180 %) | ||
| Vitamin K | 279.6 μg | (466 %) | ||
| Vitamin B₁ | 1.6 mg | (160 %) | ||
| Vitamin B₂ | 2.3 mg | (209 %) | ||
| Niacin | 35.1 mg | (293 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 763 μg | (254 %) | ||
| Pantothenic acid | 8.6 mg | (143 %) | ||
| Biotin | 76.3 μg | (170 %) | ||
| Vitamin B₁₂ | 7.9 μg | (263 %) | ||
| Vitamin C | 152 mg | (160 %) | ||
| Potassium | 2,165 mg | (54 %) | ||
| Calcium | 1,453 mg | (145 %) | ||
| Magnesium | 232 mg | (77 %) | ||
| Iron | 11.9 mg | (79 %) | ||
| Iodine | 87 μg | (44 %) | ||
| Zinc | 15.2 mg | (190 %) | ||
| Saturated fatty acids | 145.4 g | |||
| Uric acid | 333 mg | |||
| Cholesterol | 1,485 mg | |||
| Complete sugar | 43 g |
Ingredients
- Ingredients
- 500 grams white Asparagus
- salt
- 1 Tbsp sugar
- 450 grams Puff pastry dough
- Pastry flour (for the work surface)
- butter (for the pan)
- 150 grams Goat cheese
- 4 eggs
- 50 milliliters Whipped cream
- freshly ground peppers
- 1 Pepperoncini
- 40 grams black Olives (pitted)
- 80 grams air-dried ham (thinly sliced)
- Arugula (for garnishing)
Preparation steps
Peel asparagus and cut off 1 cm (approximately 1/2 inch) of the lower ends. Blanch in boiling salted water with sugar for about 10 minutes, drain well.
Roll out puff pastry on a floured surface into rectangular shape. Butter rectangular baking pan and line with pastry, making an edge all around. Spread asparagus on pastry. Combine goat cheese, eggs and cream and whisk well, season with salt and pepper and spread mixture onto asparagus. Bake in preheated oven at 200°C (approximately 400°F) for about 30 minutes.
Rinse pepperoncini and remove seeds and ribs, cut into rings. Drain and slice olives. Remove tart from the oven and carefully take out of the pan. Spread with ham and sprinkle with pepperoncini rings and sliced olives. Garnish with arugula and serve.
