Soft Cheese and Asparagus Tart

Name: Soft Cheese and Asparagus Tart
Total time: 1 h 55 min
Yield: 1
Ingredients: 2 cups all-purpose flour; 0.5 cup soft butter; 1 egg; 1 egg yolk; 1 Tbsp olive oil; salt; 18 ozs green Asparagus; salt; 1.75 cups Ricotta cheese; 3 eggs; 1 cup grated Parmesan; freshly ground peppers; Nutmeg; Fat (to grease the dish)

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Health Score:

72 / 100

Difficulty:

easy

Difficulty

Preparation:

40 min.

Preparation

ready in 1 hr 55 min.

Ready in

Calories:

3482

calories

Calories

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Nutritional values

1 square contains
(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 %)

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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

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Ingredients

for

square tart tin 22 x 22cm/8 x 8 inches or 1 r

For the pastry: 2 cups all-purpose flour; ½ cup soft butter; 1 egg; 1 egg yolk; 1 Tbsp olive oil; salt

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)

How healthy are the main ingredients?

Ricotta cheese Parmesan olive oil egg salt egg

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Preparation steps

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.

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.

Preheat the oven to 200C (180C fan) 400F, gas 6.

For the filling: mix together the ricotta, eggs and grated Parmesan cheese and season with salt, pepper and nutmeg.

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.