Asparagus Tarts with Tomato and Goat Cheese
Nutritional values
(Percentage of daily recommendation)
| Calorie | 813 cal. | (39 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 53 g | (46 %) | ||
| Carbohydrates | 60 g | (40 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 42 μg | (70 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 7.1 mg | (59 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 140 μg | (47 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 12.3 μg | (27 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 627 mg | (16 %) | ||
| Calcium | 395 mg | (40 %) | ||
| Magnesium | 54 mg | (18 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 31.9 g | |||
| Uric acid | 65 mg | |||
| Cholesterol | 182 mg | |||
| Complete sugar | 6 g |
Ingredients
- For the dough
- 300 grams Pastry flour
- 150 grams cold butter
- 1 pinch salt
- 1 egg
- Dried legumes (for blind baking)
- butter (for the tart molds)
- For the filling
- 6 Tomatoes
- 300 grams green Asparagus
- salt
- freshly ground peppers
- 1 Tbsp balsamic vinegar
- 1 Tbsp olive oil
- 200 grams Goat cheese
- Basil (for garnish)
Preparation steps
For the dough: Pile flour on a work surface, mix with salt and make a well in the center of the flour. Cut cold butter into small pieces and place around flour, add egg in the center and chop all ingredients with a knife to make a small crumbs, then quickly knead by hand into a dough, form into a ball, cover in plastic wrap and place about 30 minutes in the refrigerator.
Preheat oven to 180°C (approximately 350°F).
Roll out dough between 2 layers of plastic wrap about 4-5 mm (approximately 1 1/2 inch) thick and line the greased tart molds with it. Trim parchment paper to cover bottom of tart molds, put on top of the dough and pour in legumes. Blind bake in oven for 10 minutes. Remove from oven, remove legumes and parchment paper.
For the filling: Rinse tomatoes, pat dry, remove stalks and cut in half.
Rinse and trim asparagus, peel bottom third and cut off ends. Cook asparagus in boiling salted water for 8-10 minutes until al dente, then drain and allow to dry.
Place tomatoes cut side up on the tart crust. Season with salt and pepper and bake for 10 minutes in the oven. Remove, spread asparagus on the tomato and bake for another 5 minutes in the oven. Crumble goat cheese on the finished tart and drizzle with balsamic vinegar and olive oil. Serve garnished with basil.
