Butternut Squash and Goat Cheese Tart
Butternut Squash and goat cheese tart - Looks and tastes great!
Healthy, because
Even smarter
Nutritional values
Goat cheese gives stability to the bones. The reason for this is its favorable mineral mix of phosphorus and calcium. The butter from the puff pastry mainly provides easily digestible fatty acids as well as vitamin D, which promotes the absorption of calcium.
If you can get some, you should use the wholemeal version of puff pastry, because it tastes a little nuttier and also has more fiber, vitamins and minerals than the white flour version.
(Percentage of daily recommendation)
| Calorie | 240 cal. | (11 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2 g | (7 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 8.5 μg | (14 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.3 mg | (19 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 54 μg | (18 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 7.7 μg | (17 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 440 mg | (11 %) | ||
| Calcium | 109 mg | (11 %) | ||
| Magnesium | 16 mg | (5 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 10.4 g | |||
| Uric acid | 10 mg | |||
| Cholesterol | 143 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 1 Tbsp Canola oil
- 2 Puff pastry dough (frozen, with butter)
- 24 ozs Butternut squash
- 4 ozs fresh goat cheese
- 3 sprigs thyme
- 4 eggs
- 6 ozs Crème fraiche
- 6 ½ ozs milk (whole)
- salt
- peppers
- ½ organic lemon
Kitchen utensils
Preparation steps
Grease the tart pan with oil and line with the puff pastry sheets so that the entire pan is filled and a rim is formed. Press the pastry into the mold and pre-bake in a preheated oven at 220 °C / 425 °C for 15 minutes. Take out and let cool for 10 minutes. Flatten the risen base again with your hands.
Meanwhile, peel pumpkin, cut in half, remove seeds and fibers. Cut pumpkin flesh into thin slices on a slicer or with a very sharp knife.
Put pumpkin slices from the outside to the inside rosette-like upright in the form. Crumble the goat cheese and spread it over the top. Wash thyme, shake dry, pluck leaves and sprinkle on top. Whisk eggs with crème fraîche and milk, season with salt, pepper, and lemon zest, and pour over the pumpkin. Bake in a hot oven at 180 °C / 350 °F for another 30 minutes.
Remove the tart and leave to cool for about 10 minutes. Then remove from the mold and serve slightly warm or cold.
