Soft Cheese and Asparagus Tart

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Soft Cheese and Asparagus Tart
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Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
1023
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,023 cal.(49 %)
Protein36 g(37 %)
Fat56 g(48 %)
Carbohydrates95 g(63 %)
Sugar added0 g(0 %)
Roughage8.3 g(28 %)
Vitamin A0.8 mg(100 %)
Vitamin D2.2 μg(11 %)
Vitamin E7.3 mg(61 %)
Vitamin K101.2 μg(169 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.8 mg(73 %)
Niacin11.8 mg(98 %)
Vitamin B₆0.4 mg(29 %)
Folate337 μg(112 %)
Pantothenic acid2.9 mg(48 %)
Biotin20.2 μg(45 %)
Vitamin B₁₂2 μg(67 %)
Vitamin C48 mg(51 %)
Potassium934 mg(23 %)
Calcium919 mg(92 %)
Magnesium94 mg(31 %)
Iron4.7 mg(31 %)
Iodine56 μg(28 %)
Zinc3.6 mg(45 %)
Saturated fatty acids33.7 g
Uric acid103 mg
Cholesterol373 mg
Complete sugar10 g

Ingredients

for
4
For the dough
2 cups flour
cup soft butter
1 egg
For the topping
4 cups green Asparagus (lower ends peeled, tips cut off)
1 ¾ cups Ricotta cheese
3 eggs
1 cup Parmesan (grated)
Nutmeg
How healthy are the main ingredients?
Ricotta cheeseParmesaneggeggNutmeg

Preparation steps

1.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and grease the tart dish.
2.
Knead the flour, butter, egg, 100 ml water, oil and some salt to form a smooth dough. Shape into a ball, wrap in clingfilm and chill for around 30 minutes.
3.
Depending on the length of the asparagus spears, either leave them as they are or cut them into pieces. Blanch in boiling salt water for approx. 5 minutes. Remove, rinse and drain.
4.
To make the topping, mix together the ricotta, eggs and Parmesan and season with salt, ground black pepper and nutmeg.
5.
Roll the dough out to fit the tart dish and place it in the dish. Place the asparagus spears decoratively on top, pour the ricotta mixture over the asparagus and bake in the middle of the oven for about 30 minutes.

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