Green Spear and Pork Tartlets

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Green Spear and Pork Tartlets
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Health Score:
6,1 / 10
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 2 h. 20 min.
Ready in
Calories:
986
calories
Calories

Nutritional values

1 tart contains
(Percentage of daily recommendation)
Calorie986 kcal(47 %)
Protein26.87 g(27 %)
Fat76.97 g(66 %)
Carbohydrates45.09 g(30 %)
Sugar added0 g(0 %)
Roughage0.67 g(2 %)
Vitamin A726.16 mg(90,770 %)
Vitamin D3.24 μg(16 %)
Vitamin E7.13 mg(59 %)
Vitamin B₁0.29 mg(29 %)
Vitamin B₂0.57 mg(52 %)
Niacin7.26 mg(61 %)
Vitamin B₆0.23 mg(16 %)
Folate109.11 μg(36 %)
Pantothenic acid1.05 mg(18 %)
Biotin1.4 μg(3 %)
Vitamin B₁₂1.89 μg(63 %)
Vitamin C2.91 mg(3 %)
Potassium337.1 mg(8 %)
Calcium362.91 mg(36 %)
Magnesium33.63 mg(11 %)
Iron1.4 mg(9 %)
Iodine73.19 μg(37 %)
Zinc1.88 mg(24 %)
Saturated fatty acids45.66 g
Cholesterol391.82 mg

Ingredients

for
4
For the pastry
1 ⅔ cups flour
1 egg
cup chilled butter (cut into pieces)
butter (for the tins)
flour (for the tins)
For the filling
3 eggs
cup cream
cup Crème fraiche
¾ cup grated Cheese (e. g. Emmental)
Nutmeg
4 ½ cups green Asparagus (cut into 2-3 cm pieces)
1 cup ham (cut into small cubes)
How healthy are the main ingredients?
hameggeggNutmeg

Preparation steps

1.
Mix the flour with a pinch of salt and form a heap on the work surface. Make a well in the centre. Break the egg into the well and dot the butter around the edge of the flour. Chop the mixture together with a large sharp knife and quickly knead to form a smooth dough. Wrap in cling film and leave in the fridge for 1 hour to relax.
2.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6. Butter the tart tins and dust with flour.
3.
For the filling, whisk the eggs, cream, crème fraîche and cheese together and season well with salt, ground black pepper and nutmeg.
4.
Roll out the pastry, cut to the appropriate size and line the tins with it. Divide the asparagus and cubes of ham between the tins and pour over the egg and cream mixture. Bake in the oven for around 35 minutes until golden brown, or 25 minutes if using smaller tins.
5.
Remove from the oven and serve warm or cold.