Spinach Pastry Tart
(0 votes)
(0 votes)
Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
3566
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 3,566 cal. | (170 %) | ||
| Protein | 112 g | (114 %) | ||
| Fat | 217 g | (187 %) | ||
| Carbohydrates | 290 g | (193 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 21.4 g | (71 %) |
more nutritional values
| Vitamin A | 4.1 mg | (513 %) | ||
| Vitamin D | 6.9 μg | (35 %) | ||
| Vitamin E | 11.3 mg | (94 %) | ||
| Vitamin K | 933.7 μg | (1,556 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 2.1 mg | (191 %) | ||
| Niacin | 29.2 mg | (243 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 561 μg | (187 %) | ||
| Pantothenic acid | 4.5 mg | (75 %) | ||
| Biotin | 54.1 μg | (120 %) | ||
| Vitamin B₁₂ | 5.3 μg | (177 %) | ||
| Vitamin C | 127 mg | (134 %) | ||
| Potassium | 2,511 mg | (63 %) | ||
| Calcium | 3,448 mg | (345 %) | ||
| Magnesium | 326 mg | (109 %) | ||
| Iron | 16.9 mg | (113 %) | ||
| Iodine | 200 μg | (100 %) | ||
| Zinc | 13.7 mg | (171 %) | ||
| Saturated fatty acids | 133.9 g | |||
| Uric acid | 305 mg | |||
| Cholesterol | 962 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
Preparation
Kitchen utensils
1 Hand mixer, 1 Rolling pin, 1 Fine grater, 1 Mixing bowl, 1 Tablespoon, 1 Citrus juicer, 1 Large knife, 1 Cutting board, 1 Baking sheet, 1 Parchment paper, 1 Mini food processor, 1 Plastic wrap
Preparation steps
1.
Preheat the oven to 200°C.
2.
Put the flour in a heap on a work surface, mix with the salt and make a well in the centre. Cut the cold butter into small pieces and scatter around the well. Break the egg into the middle, add 2–3 tsp lukewarm water and chop all the ingredients with a knife until they resemble breadcrumbs. Quickly combine to a dough with your hands, shape into a ball, wrap in clingfilm and chill for about 30 minutes.
3.
Wash and sort the spinach and put into a pan, dripping wet, with a little boiling, salted water. Heat until the spinach wilts, then drain, refresh in cold water and drain well. Squeeze out well and chop finely.
4.
Peel and finely chop the onion. Heat a little butter and sweat the onion until translucent. Add the spinach and sweat for 2 minutes. Season with salt and pepper and add a good pinch of chilli powder. Crumble the Feta and mix with the Gouda. Roll out the pastry between 2 sheets of clingfilm and use to line a greased quiche dish.
5.
Mix the cheese with the spinach and spread on the pastry. Whisk the egg with the cream and Parmesan, season with salt and pepper and pour over the spinach mixture. Bake in the preheated oven (middle shelf) for about 35 minutes.
