Asparagus Tarts with Tomato and Goat Cheese

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Asparagus Tarts with Tomato and Goat Cheese
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Health Score:
7,2 / 10
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 40 min.
Ready in
Calories:
2375
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie2,375 kcal(113 %)
Protein72.43 g(74 %)
Fat142.92 g(123 %)
Carbohydrates212.81 g(142 %)
Sugar added0 g(0 %)
Roughage11.25 g(38 %)
Vitamin A1,586.5 mg(198,313 %)
Vitamin D1.33 μg(7 %)
Vitamin E12.4 mg(103 %)
Vitamin B₁1.26 mg(126 %)
Vitamin B₂1.16 mg(105 %)
Niacin13.77 mg(115 %)
Vitamin B₆0.63 mg(45 %)
Folate452.58 μg(151 %)
Pantothenic acid1.13 mg(19 %)
Biotin23.27 μg(52 %)
Vitamin B₁₂1.03 μg(34 %)
Vitamin C94.1 mg(99 %)
Potassium2,557.17 mg(64 %)
Calcium505.11 mg(51 %)
Magnesium97.09 mg(32 %)
Iron11.88 mg(79 %)
Iodine40 μg(20 %)
Zinc2.43 mg(30 %)
Saturated fatty acids81.09 g
Cholesterol467.87 mg

Ingredients

for
4
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)
How healthy are the main ingredients?
Goat cheeseolive oilsalteggtomatosalt

Preparation steps

1.

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.

2.

Preheat oven to 180°C (approximately 350°F).

3.

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.

4.

For the filling: Rinse tomatoes, pat dry, remove stalks and cut in half.

5.

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.

6.

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.