Carrot Tart with Leeks and Pine Nuts
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,728 cal. | (178 %) | ||
| Protein | 73 g | (74 %) | ||
| Fat | 288 g | (248 %) | ||
| Carbohydrates | 216 g | (144 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 29.1 g | (97 %) |
| Vitamin A | 10.5 mg | (1,313 %) | ||
| Vitamin D | 8.4 μg | (42 %) | ||
| Vitamin E | 18.7 mg | (156 %) | ||
| Vitamin K | 233.2 μg | (389 %) | ||
| Vitamin B₁ | 1.6 mg | (160 %) | ||
| Vitamin B₂ | 1.9 mg | (173 %) | ||
| Niacin | 23.4 mg | (195 %) | ||
| Vitamin B₆ | 1.9 mg | (136 %) | ||
| Folate | 582 μg | (194 %) | ||
| Pantothenic acid | 5.6 mg | (93 %) | ||
| Biotin | 85.2 μg | (189 %) | ||
| Vitamin B₁₂ | 4 μg | (133 %) | ||
| Vitamin C | 90 mg | (95 %) | ||
| Potassium | 3,889 mg | (97 %) | ||
| Calcium | 795 mg | (80 %) | ||
| Magnesium | 279 mg | (93 %) | ||
| Iron | 12.6 mg | (84 %) | ||
| Iodine | 106 μg | (53 %) | ||
| Zinc | 8.4 mg | (105 %) | ||
| Saturated fatty acids | 166.9 g | |||
| Uric acid | 387 mg | |||
| Cholesterol | 1,342 mg | |||
| Complete sugar | 57 g |
Ingredients
- For the pastry
- 200 grams Pastry flour
- 1 pinch salt
- 80 grams Sour cream
- 140 grams butter
- For the topping
- 450 grams carrots
- 300 grams Leeks
- salt
- 3 eggs
- 250 grams Crème fraiche
- 150 milliliters Whipped cream
- freshly ground peppers
- freshly grated Nutmeg
- 3 Tbsps Pine nuts
Preparation steps
For the pastry: combine flour with salt and pile on the work surface. Make a well in the center and add sour cream to the well. Cut butter into small pieces and arrange around the well. Knead to a smooth pastry with your hands and shape into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
Peel carrots and cut diagonally into thin slices, blanch in boiling salted water for about 3 minutes. Drain and rinse in cold water, drain again.
Rinse leeks and cut diagonally into thin slices. Blanch in boiling salted water for 1 minute. Drain and rinse in cold water, drain again.
Whisk eggs with crème fraîche and cream, season with salt, pepper and a pinch of nutmeg.
Toast pine nuts in a dry pan until golden yellow, remove from the pan and let cool.
Roll out pastry on a floured surface roll until slightly larger than tart pan and line springform pan with it, making an edge all around. Arrange vegetables decoratively on top and pour egg mixture over. Sprinkle with pine nuts and bake in preheated oven at 200°C (approximately 400°F) for about 30 minutes or until golden brown. Remove from the oven and cool until warm. Release from the pan and serve.
