Asparagus Tarts
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,003 cal. | (48 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 73 g | (63 %) | ||
| Carbohydrates | 56 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.6 g | (12 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 2.9 μg | (15 %) | ||
| Vitamin E | 5.4 mg | (45 %) | ||
| Vitamin K | 56.6 μg | (94 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 10.1 mg | (84 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 189 μg | (63 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 20.2 μg | (45 %) | ||
| Vitamin B₁₂ | 1.9 μg | (63 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 668 mg | (17 %) | ||
| Calcium | 281 mg | (28 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 44.3 g | |||
| Uric acid | 109 mg | |||
| Cholesterol | 420 mg | |||
| Complete sugar | 7 g |
Ingredients
- For the dough
- 250 grams Pastry flour
- 1 pinch salt
- 150 grams cold butter
- 1 egg
- butter (for the ramekins)
- Pastry flour (for the ramekins)
- For the topping
- 500 grams green Asparagus
- 150 grams ham
- 3 eggs
- 200 milliliters Whipped cream
- 150 grams Crème fraiche
- 80 grams grated Cheese (e.g. Emmentaler)
- salt
- peppers
- Nutmeg
Preparation steps
Mix the flour with the salt on a work surface and make a well in the middle. Cut the butter into pieces and spread around the flour. Place the egg in the well. Chop everything with a knife and use your hands to knead into a smooth dough. Wrap in plastic wrap and refrigerate for 1 hour.
Peel the asparagus, cut off the bottom third and chop the rest into long pieces of about 2-3 cm (approximately 3/4-1 inch). Cut the ham into small cubes. Mix the eggs with the cream and the cheese. Season well with salt, pepper and nutmeg.
Preheat the oven to 200°C (approximately 400°F). Butter the ramekins and sprinkle with flour.
Roll out the dough, cut into the size of the ramekins and line the ramekins with the dough. Add in the asparagus and ham, then pour in the egg-cream mixture. Bake about 35 minutes until golden brown. If using smaller ramekins, bake about 25 minutes.
Remove from oven and serve while still warm or cooled.
