Carrot Tart with Leeks and Pine Nuts

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Carrot Tart with Leeks and Pine Nuts
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Health Score:
5,1 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
1029
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie1,029 kcal(49 %)
Protein18.22 g(19 %)
Fat76.98 g(66 %)
Carbohydrates65.95 g(44 %)
Sugar added0 g(0 %)
Roughage4.73 g(16 %)
Vitamin A2,549.89 mg(318,736 %)
Vitamin D1.55 μg(8 %)
Vitamin E5.14 mg(43 %)
Vitamin B₁0.21 mg(21 %)
Vitamin B₂0.37 mg(34 %)
Niacin2.07 mg(17 %)
Vitamin B₆0.19 mg(14 %)
Folate76.97 μg(26 %)
Pantothenic acid0.24 mg(4 %)
Biotin1.58 μg(4 %)
Vitamin B₁₂0.96 μg(32 %)
Vitamin C17.88 mg(19 %)
Potassium330.42 mg(8 %)
Calcium302.03 mg(30 %)
Magnesium24.38 mg(8 %)
Iron3.8 mg(25 %)
Iodine45.69 μg(23 %)
Zinc0.22 mg(3 %)
Saturated fatty acids44.18 g
Cholesterol302.11 mg

Ingredients

for
1
For the pastry
200 grams
1 pinch
80 grams
140 grams
For the topping
450 grams
300 grams
3
250 grams
150 milliliters
freshly ground Pepper
freshly grated Nutmeg
3 tablespoons

Preparation steps

1.

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. 

2.
Preheat the oven to 200 ° C top and bottom heat Preheat.
3.

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. 

4.

Rinse leeks and cut diagonally into thin slices. Blanch in boiling salted water for 1 minute. Drain and rinse in cold water, drain again.  

5.

Whisk eggs with crème fraîche and cream, season with salt, pepper and a pinch of nutmeg.

6.

Toast pine nuts in a dry pan until golden yellow, remove from the pan and let cool.

7.

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.