Italian-style Tarts

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Italian-style Tarts
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
570
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie570 kcal(27 %)
Protein17.04 g(17 %)
Fat39.98 g(34 %)
Carbohydrates38.95 g(26 %)
Sugar added0 g(0 %)
Roughage8.09 g(27 %)
Vitamin A424.39 mg(53,049 %)
Vitamin D1.57 μg(8 %)
Vitamin E6.66 mg(56 %)
Vitamin B₁0.26 mg(26 %)
Vitamin B₂0.45 mg(41 %)
Niacin5.41 mg(45 %)
Vitamin B₆0.31 mg(22 %)
Folate143.33 μg(48 %)
Pantothenic acid0.76 mg(13 %)
Biotin7.79 μg(17 %)
Vitamin B₁₂1.2 μg(40 %)
Vitamin C14.38 mg(15 %)
Potassium694.91 mg(17 %)
Calcium204.83 mg(20 %)
Magnesium88.06 mg(29 %)
Iron3.12 mg(21 %)
Iodine79 μg(40 %)
Zinc2.06 mg(26 %)
Saturated fatty acids20.41 g
Cholesterol222.39 mg

Ingredients

for
4
For the pastry
1 cup
½ teaspoon
Iodized salt
1
0.333 cup
For the filling
4 ½ cups
green Asparagus (trimmed)
1 tablespoon
1 tin
artichoke heart (220 g | 1.25 cups drained weight)
cup
2
1 teaspoon
freshly grated Horseradish
Shortening (to grease the tins)
All purpose flour (for the work surface)
½ cup
grated Gouda
For the tomato sauce
1 ⅛ cups
2 tablespoons
1 tablespoon
1 clove
1 sprig
How healthy are the main ingredients?
eggAsparagusartichoke heartSour creameggHorseradish

Preparation steps

1.
Combine the flour, egg, salt and butter to make a pliable dough. Wrap in clingfilm and chill for about 30 minutes.
2.
Then divide into 4 portions and roll each out to fit the tart tins. Line the tins with the pastry.
3.
While the pastry is chilling clean the asparagus. Reserve 8 thin spears and thinly slice the rest. Drain the artichoke hearts and cut into thin strips. Put the sliced asparagus and artichoke pieces into a bowl, add the cream, egg and horseradish and mix. Season with salt and pepper.
4.
Spread the filling in the pastry cases and sprinkle with grated cheese. Bake in an oven preheated to 180°C (160° fan) | 350F | gas 4 for about 20 minutes.
5.
Meanwhile make the tomato sauce: Peel and halve the garlic. Heat the olive oil and lightly cook the garlic and tomato paste. Then add the tomato puree, salt, pepper and rosemary, cover and simmer for about 10 minutes, stirring from time to time. Remove the rosemary and garlic. Season the sauce with salt if necessary and add sugar to taste.
6.
Heat 1 tbsp butter in a frying pan and fry the reserved asparagus spears over a medium heat, turning frequently, until cooked but still retaining a little bite. Season with salt and pepper.
7.
To serve place a tartlet on each plate and pour a little tomato sauce around it. Place 2 asparagus spears on each tartlet and serve.