Puff Pastry Tart with Pumpkin, Ham and Cheese
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,066 cal. | (146 %) | ||
| Protein | 107 g | (109 %) | ||
| Fat | 238 g | (205 %) | ||
| Carbohydrates | 127 g | (85 %) | ||
| Sugar added | 30 g | (120 %) | ||
| Roughage | 9.7 g | (32 %) |
| Vitamin A | 2.2 mg | (275 %) | ||
| Vitamin D | 3 μg | (15 %) | ||
| Vitamin E | 11.5 mg | (96 %) | ||
| Vitamin K | 36.1 μg | (60 %) | ||
| Vitamin B₁ | 1.7 mg | (170 %) | ||
| Vitamin B₂ | 1.8 mg | (164 %) | ||
| Niacin | 40.1 mg | (334 %) | ||
| Vitamin B₆ | 1.8 mg | (129 %) | ||
| Folate | 235 μg | (78 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 20.2 μg | (45 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 2,580 mg | (65 %) | ||
| Calcium | 705 mg | (71 %) | ||
| Magnesium | 141 mg | (47 %) | ||
| Iron | 8.6 mg | (57 %) | ||
| Iodine | 152 μg | (76 %) | ||
| Zinc | 11 mg | (138 %) | ||
| Saturated fatty acids | 129.6 g | |||
| Uric acid | 174 mg | |||
| Cholesterol | 947 mg | |||
| Complete sugar | 50 g |
Ingredients
- Ingredients
- 250 grams Puff pastry dough (frozen)
- 300 grams Pumpkin (such as Hokkaido)
- 75 grams Quark
- 75 grams Crème fraiche
- 1 egg yolk
- coarse Sea salt
- freshly ground peppers
- 2 Tbsps olive oil
- 2 Tbsps melted butter (For brushing)
- 1 ½ Tbsps brown sugar
- 200 grams Prosciutto (thickly sliced)
- 150 grams Feta
- 1 handful Basil
Preparation steps
Thaw puff pastry.
Halve pumpkin and remove seeds and fibers. Cut into 1 cm (approximately 1/2 inch) thick slices.
Whisk quark with crème fraîche and egg yolk, season with salt and pepper.
Roll out puff pastry to a rectangle (12 x 30 cm) (approximately 5 x 12 inches). Spread with quark cream, leaving 1.5 cm (approximately 1/2 inch) wide edge. Arrange pumpkin slices on top and season with salt, drizzle with olive oil and brush pastry edges with melted butter. Arrange tart on a lined with parchment paper baking sheet and bake in preheated oven at 180°C (approximately 350°F) for about 20 minutes. Remove from oven and sprinkle with sugar, bake for 10 more minutes.
Remove tart from the oven and top with ham slices and crumbled feta. Garnish with basil and transfer to a wooden board. Serve.
