Soft Cheese and Asparagus Tart
(0 votes)
(0 votes)
Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 55 min.
Ready in
Calories:
3482
calories
Calories
Nutritional values
1 square contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 3,482 cal. | (166 %) | ||
| Protein | 123 g | (126 %) | ||
| Fat | 236 g | (203 %) | ||
| Carbohydrates | 220 g | (147 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 16.2 g | (54 %) |
more nutritional values
| Vitamin A | 2.8 mg | (350 %) | ||
| Vitamin D | 9.7 μg | (49 %) | ||
| Vitamin E | 21.9 mg | (183 %) | ||
| Vitamin K | 233.2 μg | (389 %) | ||
| Vitamin B₁ | 1.3 mg | (130 %) | ||
| Vitamin B₂ | 2.9 mg | (264 %) | ||
| Niacin | 38.1 mg | (318 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 848 μg | (283 %) | ||
| Pantothenic acid | 9.4 mg | (157 %) | ||
| Biotin | 82.6 μg | (184 %) | ||
| Vitamin B₁₂ | 8.4 μg | (280 %) | ||
| Vitamin C | 100 mg | (105 %) | ||
| Potassium | 2,507 mg | (63 %) | ||
| Calcium | 1,950 mg | (195 %) | ||
| Magnesium | 266 mg | (89 %) | ||
| Iron | 12.7 mg | (85 %) | ||
| Iodine | 192 μg | (96 %) | ||
| Zinc | 12.3 mg | (154 %) | ||
| Saturated fatty acids | 143.3 g | |||
| Uric acid | 238 mg | |||
| Cholesterol | 1,724 mg | |||
| Complete sugar | 32 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- For the filling
- 18 ozs green Asparagus
- salt
- 1 ¾ cups Ricotta cheese
- 3 eggs
- 1 cup grated Parmesan
- freshly ground peppers
- Nutmeg
- In addition
- Fat (to grease the dish)
Preparation steps
1.
Combine the flour, butter, egg and egg yolk, 100 ml/1/3 cup water, oil and a little salt and work to a smooth dough. Form into a ball, wrap in plastic wrap and chill for about 30 minutes.
2.
Wash the asparagus, peel the lower third and cut off the ends. Either leave whole or cut into pieces. Cook in boiling salted water for about 5 minutes, then drain, refresh in cold water and drain thoroughly.
3.
Preheat the oven to 200C (180C fan) 400F, gas 6.
4.
For the filling: mix together the ricotta, eggs and grated Parmesan cheese and season with salt, pepper and nutmeg.
5.
Roll out the pastry to fit the dish. Grease the dish and line with the pastry. Arrange the asparagus attractively in the lined dish, then spread the ricotta mixture on top and bake for about 45 minutes.
