Soft Cheese and Asparagus Tart
(0 votes)
(0 votes)
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)
(Percentage of daily recommendation)
| Calorie | 1,023 cal. | (49 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 56 g | (48 %) | ||
| Carbohydrates | 95 g | (63 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.3 g | (28 %) |
more nutritional values
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 2.2 μg | (11 %) | ||
| Vitamin E | 7.3 mg | (61 %) | ||
| Vitamin K | 101.2 μg | (169 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 11.8 mg | (98 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 337 μg | (112 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 20.2 μg | (45 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 48 mg | (51 %) | ||
| Potassium | 934 mg | (23 %) | ||
| Calcium | 919 mg | (92 %) | ||
| Magnesium | 94 mg | (31 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 56 μg | (28 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 33.7 g | |||
| Uric acid | 103 mg | |||
| Cholesterol | 373 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- 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
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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