Carrot Tart with Leeks and Pine Nuts
(Percentage of daily recommendation)
|Calorie||1,029 kcal||(49 %)|
|Protein||18.22 g||(19 %)|
|Fat||76.98 g||(66 %)|
|Carbohydrates||65.95 g||(44 %)|
|Sugar added||0 g||(0 %)|
|Roughage||4.73 g||(16 %)|
|Vitamin A||2,549.89 mg||(318,736 %)|
|Vitamin D||1.55 μg||(8 %)|
|Vitamin E||5.14 mg||(43 %)|
|Vitamin B₁||0.21 mg||(21 %)|
|Vitamin B₂||0.37 mg||(34 %)|
|Niacin||2.07 mg||(17 %)|
|Vitamin B₆||0.19 mg||(14 %)|
|Folate||76.97 μg||(26 %)|
|Pantothenic acid||0.24 mg||(4 %)|
|Biotin||1.58 μg||(4 %)|
|Vitamin B₁₂||0.96 μg||(32 %)|
|Vitamin C||17.88 mg||(19 %)|
|Potassium||330.42 mg||(8 %)|
|Calcium||302.03 mg||(30 %)|
|Magnesium||24.38 mg||(8 %)|
|Iron||3.8 mg||(25 %)|
|Iodine||45.69 μg||(23 %)|
|Zinc||0.22 mg||(3 %)|
|Saturated fatty acids||44.18 g|
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.