Spicy Cheese Tart with Artichokes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,189 cal. | (104 %) | ||
| Protein | 100 g | (102 %) | ||
| Fat | 189 g | (163 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.5 g | (28 %) |
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 8.4 μg | (42 %) | ||
| Vitamin E | 17.6 mg | (147 %) | ||
| Vitamin K | 36.3 μg | (61 %) | ||
| Vitamin B₁ | 1.4 mg | (140 %) | ||
| Vitamin B₂ | 2.1 mg | (191 %) | ||
| Niacin | 33.3 mg | (278 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 252 μg | (84 %) | ||
| Pantothenic acid | 4.7 mg | (78 %) | ||
| Biotin | 67.5 μg | (150 %) | ||
| Vitamin B₁₂ | 7.4 μg | (247 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 1,857 mg | (46 %) | ||
| Calcium | 1,293 mg | (129 %) | ||
| Magnesium | 271 mg | (90 %) | ||
| Iron | 11.5 mg | (77 %) | ||
| Iodine | 109 μg | (55 %) | ||
| Zinc | 11.4 mg | (143 %) | ||
| Saturated fatty acids | 77.6 g | |||
| Uric acid | 51 mg | |||
| Cholesterol | 1,242 mg | |||
| Complete sugar | 18 g |
Ingredients
- For the filling
- olive oil (for the pan)
- 60 grams Pine nuts
- 4 Artichoke hearts (in brine)
- 4 slices Prosciutto
- 4 eggs
- 150 milliliters Whipped cream
- 40 grams grated Parmesan
- 250 grams Ricotta cheese
- salt
- freshly ground peppers
- 2 Tbsps lemon juice
- Nutmeg
Preparation steps
For the dough: Combine flour, salt, butter, egg and 4-5 tablespoons ice-cold water. Knead into a ball, wrap in plastic wrap and refrigerate for 30 minutes.
Preheat the oven to 180°C (approximately 350°F). Line the tart tin with oil.
Toast the pine nuts until golden brown in a dry frying pan. Remove from the pan and let cool.
Roll out the dough on a floured surface to slightly larger than the size of the tart tin. Put into the tin and form an edge.
For the filling: Drain the artichokes, cut in half and spread onto the dough with prosciutto. Grind half of the pine nuts. Mix the eggs with the cream and parmesan in a bowl. Add in the ricotta and ground pine nuts and season with salt, pepper, lemon juice and nutmeg. Spread the mixture onto the tart.
Bake about 40 minutes until golden brown. Serve cut into pieces, sprinkled with the remaining pine nuts.
