Filo Tart with Root Vegetables and Goat Cheese
Filo tart with root vegetables and goat cheese - Winter crunchy treat from the oven
Healthy, because
Even smarter
Nutritional values
Anethole, fenchone and menthol from fennel seeds are a real boon for digestive complaints such as flatulence, bloating and stomach pain. Slimming root vegetables: The swelling agent pectin increases the feeling of satiety.
If you find the fresh goat cheese too tangy, you can simply replace it with fresh cow's milk cheese. You can replace the chives with other herbs. The filo pastry tart gets a Mediterranean touch with thyme, rosemary or oregano, for example.
(Percentage of daily recommendation)
| Calorie | 611 cal. | (29 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 57 g | (38 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 10.1 g | (34 %) |
| Vitamin A | 3.6 mg | (450 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 192.5 μg | (321 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 7.3 mg | (61 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 204 μg | (68 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 21.5 μg | (48 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 57 mg | (60 %) | ||
| Potassium | 1,790 mg | (45 %) | ||
| Calcium | 465 mg | (47 %) | ||
| Magnesium | 110 mg | (37 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 32 μg | (16 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 15.5 g | |||
| Uric acid | 103 mg | |||
| Cholesterol | 173 mg | |||
| Complete sugar | 21 g |
Ingredients
- Ingredients
- 20 ozs Parsnips (5 small parsnips)
- 24 ozs colorful Baby carrot
- 1 Tbsp honey
- 2 tsps fennel seeds
- 2 Tbsps olive oil
- salt
- peppers
- 6 ozs Baby spinach
- ½ bunch Chives
- 10 ozs Ricotta cheese
- 6 ozs fresh goat cheese
- 2 eggs
- ½ organic lemon (peel and juice)
- 1 ¾ ozs melted, cooled butter
- 6 filo dough sheets (from the refrigerated section)
- 2 sprigs thyme
Kitchen utensils
Preparation steps
Clean, peel and wash parsnips and carrots, leaving some of the carrot greens; set aside 1 of each. Cut remaining vegetables in half lengthwise, place on baking sheet with honey, fennel seeds, and olive oil, mix, and season with salt and pepper. Bake vegetables in preheated oven at 180 °C / 350 °F for about 25 minutes. Remove and allow to cool slightly.
Meanwhile, clean, wash and cook spinach in boiling salted water for 2 minutes; drain, rinse, squeeze and chop finely. Wash chives, shake dry and cut into fine rings. Mix spinach with ricotta, fresh goat cheese, eggs, chives and lemon zest and season with salt, pepper and lemon juice.
Brush tart pan with a little melted butter and line with 1 filo pastry sheet. Brush again with butter and place the next pastry sheet. Continue in this way until all are used up. Pour ricotta mixture on top and spread baked vegetables on top. Wash thyme, shake dry, pluck leaves and sprinkle over tart. Finely slice the carrot and parsnip over the tart with a vegetable slicer. Bake the filo pastry tart with root vegetables and goat cheese in a preheated oven at 200 °C / 400 °F for 35 minutes.
