Leek Tart with Peas
Healthy, because
Even smarter
Nutritional values
Leek gets its typical taste from the sulphurous essential oils that are abundantly present in it. They strengthen the intestinal flora, which plays a decisive role for good defences. In addition, peas provide plenty of niacin. The B-vitamin plays an important role in energy metabolism, the build-up and breakdown of carbohydrates, amino acids and fatty acids.
Do you mind if it's a little bit spicier? Then replace the Emmental with mountain cheese, Manchego or Gruyère for the Lauchtarte.
(Percentage of daily recommendation)
| Calorie | 4,624 cal. | (220 %) | ||
| Protein | 127 g | (130 %) | ||
| Fat | 343 g | (296 %) | ||
| Carbohydrates | 263 g | (175 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 31 g | (103 %) |
| Vitamin A | 3.9 mg | (488 %) | ||
| Vitamin D | 14 μg | (70 %) | ||
| Vitamin E | 23 mg | (192 %) | ||
| Vitamin K | 270.4 μg | (451 %) | ||
| Vitamin B₁ | 1.8 mg | (180 %) | ||
| Vitamin B₂ | 2.7 mg | (245 %) | ||
| Niacin | 39.6 mg | (330 %) | ||
| Vitamin B₆ | 1.9 mg | (136 %) | ||
| Folate | 873 μg | (291 %) | ||
| Pantothenic acid | 8.7 mg | (145 %) | ||
| Biotin | 114.7 μg | (255 %) | ||
| Vitamin B₁₂ | 9.3 μg | (310 %) | ||
| Vitamin C | 120 mg | (126 %) | ||
| Potassium | 3,155 mg | (79 %) | ||
| Calcium | 2,248 mg | (225 %) | ||
| Magnesium | 364 mg | (121 %) | ||
| Iron | 13.8 mg | (92 %) | ||
| Iodine | 111 μg | (56 %) | ||
| Zinc | 16.9 mg | (211 %) | ||
| Saturated fatty acids | 191.4 g | |||
| Uric acid | 585 mg | |||
| Cholesterol | 1,642 mg | |||
| Complete sugar | 38 g |
Ingredients
- For the pastry
- 250 grams Pastry flour
- 1 generous pinch Baking powder
- 1 tsp salt
- 140 grams cold butter
- 1 egg
- butter (for the pan)
- Pastry flour (for the pan)
- For the filling
- 1 stalk Leeks
- 300 grams frozen Peas
- 40 grams Walnut
- 3 eggs
- 100 milliliters milk
- 400 milliliters Whipped cream
- 100 grams grated Emmentaler cheese
- salt
- peppers
- freshly grated Nutmeg
Preparation steps
For the pastry: Mix flour with the baking powder and salt on a work surface, creating a mound. Make a well in the middle, cut the butter into small pieces and distribute around the edge. Add egg and 1 tablespoon water in the well. Mix the dough with two knives until dough is crumbly. Quickly knead into a smooth dough and wrap in plastic wrap. Chill at least 1 hour.
Meanwhile, preheat the oven to 180°C (approximately 375°F). Grease the tart pan with butter and sprinkle with flour.
Rinse the leeks and cut into rings 1 cm (approximately 1/2 inch) thick. Put peas into a bowl and allow to thaw slightly. Coarsely chop the walnuts. Beat the egg with milk, cream and Emmentaler and season with salt, pepper and nutmeg.
Roll out the pastry on a floured surface into a circle slightly larger than the pan, press into the pan and shape the edge. Spread the chopped walnuts, peas and leeks on the dough, and pour the egg mixture on top. Bake in the oven until golden brown, about 45 minutes. If the tart becomes too dark, cover with aluminum foil.
