Asparagus Tartlets
Asparagus Tartlets - Hearty mini cakes provide maximum enjoyment
Healthy, because
Even smarter
Nutritional values
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 cal. | (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 | |||
| Cholesterol | 159 mg |
Ingredients
- Ingredients
- 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
- salt
- 4 ozs Ricotta cheese
- 2 Tbsps Cream cheese (13% fat)
- 1 egg
- peppers
- Tabasco sauce
- 1 Tbsp Wild garlic pesto
Kitchen utensils
Preparation steps
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.
