Broccoli Gorgonzola Tart
Broccoli Gorgonzola Tart - Refined tart with smart filling
Healthy, because
Even smarter
Nutritional values
Cheese and curd are super sources of calcium and therefore perfect supporters for strong bones and teeth. The crunchy walnuts contain plenty of healthy polyunsaturated fatty acids. Broccoli scores with lots of immune-boosting vitamin C.
Broccolini is not easy to get - but you can also prepare the tart with normal broccoli. If Gorgonzola is too tart for you, you can also use another soft type of cheese.
(Percentage of daily recommendation)
| Calorie | 277 cal. | (13 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 68.5 μg | (114 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 3.7 mg | (31 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 52 μg | (17 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 9.4 μg | (21 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 372 mg | (9 %) | ||
| Calcium | 178 mg | (18 %) | ||
| Magnesium | 46 mg | (15 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 6.8 g | |||
| Uric acid | 54 mg | |||
| Cholesterol | 77 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 12 ozs Whole Grain Spelt Flour
- 9 ozs Cottage cheese
- 3 eggs
- salt
- 6 Tbsps Canola oil
- 1 onion
- 1 garlic clove
- 14 ozs Broccolini
- 1 ½ ozs walnut kernels
- 3 ½ ozs Gorgonzola
- 7 ozs Sour cream
- 5 ozs milk (whole)
- 5 ozs grated Cheddar cheese
- peppers
- ½ tsp Curry powder
- 1 tsp butter
- 2 shallots
- 2 Pear
- 1 pinch ground Cardamom
- 2 Tbsps lemon juice
- 1 Tbsp balsamic vinegar
Preparation steps
For the dough, put 7 ounces of flour in a bowl. Add cottage cheese, 1 egg, salt, and 4 tablespoons canola oil. Knead everything with the dough hook of a hand mixer to a smooth dough; if the dough is too firm, add some more water if necessary. Shape the dough into a ball and place it in the refrigerator for 15-20 minutes, wrapped in plastic wrap.
Meanwhile, for the filling, peel and finely chop the onion and garlic. Heat remaining oil in a frying pan. Sauté onion and garlic in it for 2 minutes over medium heat. Clean broccoli, wash, cut into smaller pieces and sauté for 2 minutes. Then remove from heat. Chop half of the walnuts.
Finely mix remaining eggs with Gorgonzola, sour cream and milk. Mix in cheddar and season everything with salt, pepper and curry powder.
Grease tart pan with butter. Roll out dough to size of pan with remaining flour on work surface. Line the pan with it, forming a rim along the way; prick bottom several times with a fork.
Pour the vegetable mixture with chopped walnuts into the pan, top with egg-cream mixture, and sprinkle with remaining walnuts. Bake tart in preheated oven at 80 °C / 175 °F for about 30 minutes until golden brown.
For the pear relish, peel and finely chop the shallots. Heat 1 tablespoon oil in a frying pan. Sauté shallots for 2 minutes over medium heat. Peel, core and chop the pears. Add pears to pan and sauté for 5 minutes. Season with salt, pepper and 1 pinch of cardamom and season with lemon juice and vinegar. Remove from heat and let cool. Drizzle the tart with the pear relish to serve.
