pea tart
(Percentage of daily recommendation)
| Calorie | 1,121 cal. | (53 %) | ||
| Protein | 39.04 g | (40 %) | ||
| Fat | 76.84 g | (66 %) | ||
| Carbohydrates | 68.68 g | (46 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.17 g | (24 %) |
| Vitamin A | 1,052.11 mg | (131,514 %) | ||
| Vitamin D | 3.31 μg | (17 %) | ||
| Vitamin E | 8.26 mg | (69 %) | ||
| Vitamin B₁ | 0.69 mg | (69 %) | ||
| Vitamin B₂ | 1.19 mg | (108 %) | ||
| Niacin | 8.55 mg | (71 %) | ||
| Vitamin B₆ | 0.48 mg | (34 %) | ||
| Folate | 176.35 μg | (59 %) | ||
| Pantothenic acid | 1.02 mg | (17 %) | ||
| Biotin | 3 μg | (7 %) | ||
| Vitamin B₁₂ | 2.9 μg | (97 %) | ||
| Vitamin C | 19.63 mg | (21 %) | ||
| Potassium | 475.43 mg | (12 %) | ||
| Calcium | 657.5 mg | (66 %) | ||
| Magnesium | 62.25 mg | (21 %) | ||
| Iron | 5.16 mg | (34 %) | ||
| Iodine | 92.34 μg | (46 %) | ||
| Zinc | 3.18 mg | (40 %) | ||
| Saturated fatty acids | 46.24 g | |||
| Cholesterol | 448.13 mg |
Ingredients
- For the pastry
- 200 grams Pastry flour
- 125 grams softened butter
- 1 egg
- 1 pinch salt
- olive oil (for the baking pan)
- dried Legume (for blind baking)
- For the topping
- 600 grams Peas (frozen)
- salt
- 1 sm stalk Leeks
- 1 garlic clove
- 100 grams Crème fraiche
- 250 milliliters Whipped cream
- 5 eggs
- 2 Tbsps scallions
- 75 grams grated Parmesan
- freshly ground peppers
- freshly grated Nutmeg
- 200 grams Feta
Preparation steps
For the pastry: mix flour with butter, egg and salt and knead to a smooth pastry, add more water if needed. Shape into a ball and wrap in plastic wrap, refrigerate for 30 minutes.
Grease tart pan with oil.
Roll out pastry and line tart pan with it, making an edge all around. Cover with parchment paper and weigh down with beans. Bake in preheated oven at 180°C (approximately 350°F) for about 10 minutes. Take out of the oven and remove beans and paper. Cool.
For the topping: thaw peas and blanch in boiling salted water, drain and rinse in cold water, drain well again. Rinse and dry leek, cut into rings. Peel garlic and chop finely. Whisk crème fraîche with cream, eggs, leek, garlic, chives and grated Parmesan, season with salt, pepper and nutmeg. Drain feta adn cut into cubes, add to cream mixture.
Spread peas on pastry and pour cream mixture over. Bake for about 45 minutes or until golden borwn in the oven.
Remove from the oven, cool and serve warm.