Spinach Tart
Nutritional values
(Percentage of daily recommendation)
| Calorie | 165 cal. | (8 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2 g | (7 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 191.2 μg | (319 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3 mg | (25 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 127 μg | (42 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 11.7 μg | (26 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 405 mg | (10 %) | ||
| Calcium | 90 mg | (9 %) | ||
| Magnesium | 57 mg | (19 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 2 g | |||
| Uric acid | 49 mg | |||
| Cholesterol | 29 mg | |||
| Complete sugar | 3 g |
Ingredients
- For the dough
- 400 grams Pastry flour
- 20 grams Yeast
- 350 water
- 3 Tbsps vegetable oil
- 1 tsp salt
- For the topping
- 1 kilogram fresh Spinach
- 1 onion
- 1 garlic clove
- 1 Tbsp butter
- 2 eggs
- 500 grams Quark
- 100 grams Sunflower seed
- salt (and pepper)
- butter (for the baking sheet)
Preparation steps
For the dough, place flour in a bowl and make a well in the middle. Crumble yeast into the well. Pour in 6 tablespoons of warm water and mix with the yeast and a little of the flour. Cover and let rise for 15 minutes at room temperature. Then knead into a dough with all of the remaining flour, remaining water, oil and salt until it bubbles. Cover and let rise another 45 minutes.
For the topping, rinse the spinach, trim and place in a saucepan. Cover with water and simmer with the lid on for 5 minutes. Drain, cool and squeeze out excess water. Chop coarsely. Peel onion and garlic and chop finely. Heat butter in a pan, add onion and garlic and sauté until translucent. Separate eggs and mix the yolks with the cheese, spinach, onion, garlic and sunflower seeds. Season with salt and pepper. Beat egg whites until very stiff and fold into the yolk mixture.
Grease a baking sheet with butter and roll out the dough. Place dough in the baking sheet and form an edge. Distribute topping on the dough.
Cover again let rise for 15 minutes. Bake at 160°C (approximately 325°F) for about 35 minutes.
