Small Asparagus Tart with Goat Cheese
Nutritional values
(Percentage of daily recommendation)
| Calorie | 695 cal. | (33 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 50 g | (43 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.3 g | (8 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 2.1 μg | (11 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 40 μg | (67 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 7.5 mg | (63 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 125 μg | (42 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 13.6 μg | (30 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 378 mg | (9 %) | ||
| Calcium | 599 mg | (60 %) | ||
| Magnesium | 49 mg | (16 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 29 μg | (15 %) | ||
| Zinc | 4.6 mg | (58 %) | ||
| Saturated fatty acids | 28.4 g | |||
| Uric acid | 43 mg | |||
| Cholesterol | 255 mg | |||
| Complete sugar | 3 g |
Ingredients
- For the dough
- 250 grams Pastry flour
- 125 grams softened butter
- 1 egg
- 1 pinch salt
- olive oil (for the molds)
- For the filling
- 500 grams green Asparagus
- 300 grams Goat cheese
- 100 milliliters Whipped cream
- 3 eggs
- 100 grams grated Parmesan
- salt
- freshly ground peppers
- Nutmeg
Preparation steps
For the dough, mix the flour with butter, egg, and salt and knead until smooth. As needed add a little cold water. Form a ball, wrap in plastic wrap and refrigerate for about 30 minutes.
Preheat the convection oven to 180°C (approximately 350°F). Brush the molds (10-12 cm diameter) (approximately 4 inches) with oil.
Rinse the asparagus, peel only the lower third and cut into 3 cm (approximately 1 inch) long pieces. Blanch in salted boiling water for about 5 minutes, remove, rinse and drain.
For the filling, mix the goat cheese, cream, eggs, and grated Parmesan cheese and season with salt, pepper, and nutmeg.
Divide the dough into 6 pieces, roll out to fit the molds and line with the dough. Arrange the asparagus on the dough. Spread the cheese mixture on top and bake until golden brown 35-40 minutes and serve warm.
