Healthy Gourmet Kitchen

Filo Tart with Root Vegetables and Goat Cheese

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Filo Tart with Root Vegetables and Goat Cheese

Filo tart with root vegetables and goat cheese - Winter crunchy treat from the oven

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Health Score:
81 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
611
calories
Calories

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.

1 serving contains
(Percentage of daily recommendation)
Calorie611 cal.(29 %)
Protein23 g(23 %)
Fat32 g(28 %)
Carbohydrates57 g(38 %)
Sugar added3 g(12 %)
Roughage10.1 g(34 %)
Vitamin A3.6 mg(450 %)
Vitamin D1 μg(5 %)
Vitamin E4.5 mg(38 %)
Vitamin K192.5 μg(321 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.6 mg(55 %)
Niacin7.3 mg(61 %)
Vitamin B₆0.6 mg(43 %)
Folate204 μg(68 %)
Pantothenic acid2.2 mg(37 %)
Biotin21.5 μg(48 %)
Vitamin B₁₂1.1 μg(37 %)
Vitamin C57 mg(60 %)
Potassium1,790 mg(45 %)
Calcium465 mg(47 %)
Magnesium110 mg(37 %)
Iron4.2 mg(28 %)
Iodine32 μg(16 %)
Zinc3.4 mg(43 %)
Saturated fatty acids15.5 g
Uric acid103 mg
Cholesterol173 mg
Complete sugar21 g

Ingredients

for
4
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
How healthy are the main ingredients?
ParsnipRicotta cheeseolive oilhoneyChivesthyme
Preparation

Kitchen utensils

1 rectangular Fluted tart pan with wavy edge and removable bottom (8" x 12")

Preparation steps

1.

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.

2.

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.

3.

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.

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