The vegetables in this dish provide a lot of folic acid, which helps the body to maintain the blood cell count, and is also essential for keeping bone marrow and the nervous system healthy.
If you are a fan of classic basil pesto, feel free to use it in this recipe.
(Percentage of daily recommendation)
|Calorie||468 kcal||(22 %)|
|Protein||20 g||(20 %)|
|Fat||32 g||(28 %)|
|Carbohydrates||24 g||(16 %)|
|Sugar added||0 g||(0 %)|
|Roughage||3.5 g||(12 %)|
|Vitamin A||0.6 mg||(75 %)|
|Vitamin D||1 μg||(5 %)|
|Vitamin E||7.7 mg||(64 %)|
|Vitamin B₁||0.2 mg||(20 %)|
|Vitamin B₂||0.4 mg||(36 %)|
|Niacin||5.3 mg||(44 %)|
|Vitamin B₆||0.2 mg||(14 %)|
|Folate||130 μg||(43 %)|
|Pantothenic acid||1.9 mg||(32 %)|
|Biotin||15.6 μg||(35 %)|
|Vitamin B₁₂||1 μg||(33 %)|
|Vitamin C||21 mg||(22 %)|
|Potassium||383 mg||(10 %)|
|Calcium||266 mg||(27 %)|
|Magnesium||44 mg||(15 %)|
|Iron||2.4 mg||(16 %)|
|Iodine||26 μg||(13 %)|
|Zinc||2.2 mg||(28 %)|
|Saturated fatty acids||9.9 g|
|Uric acid||62 mg|
- 6 sheets Filo dough ((about 6)
- 2 Tbsps olive oil (plus more for oiling tartlet molds)
- a little Pastry flour (for dusting work surface)
- 3 stalks white Asparagus
- 3 stalks green Asparagus
- 4 ozs Ricotta cheese
- 2 Tbsps Cream cheese (13% fat)
- 1 egg
- Tabasco sauce
- 1 Tbsp Wild garlic pesto
Brush 2 pieces of filo dough with olive oil and top each with an additional piece of dough.
Brush olive oil on filo dough and layer again.
Lightly grease two round approximately 4 1/2-inch diameter tartlet molds and sprinkle with flour.
Place dough into molds and press down slightly. Refrigerate for 20 minutes.
Clean asparagus, cut off woody ends and cut into approximately 1-inch pieces.
Put white asparagus in boiling salted water and cook 6 minutes.
Add green asparagus and cook for another 4 minutes. Lift out asparagus pieces with a slotted spoon and rinse with cold water. Drain well.
Mix ricotta, cream cheese, egg, salt and pepper (to taste), 1 dash Tabasco and wild garlic.
Pour cheese mixture into tartlet molds and press in asparagus pieces. Bake in preheated oven at 350°F for 25-30 minutes. (Convection is not recommended.)
Remove tartlets from the molds. Serve with salad greens dressed with vinaigrette, if desired.