Spinach Tart
Nutritional values
(Percentage of daily recommendation)
| Calorie | 421 cal. | (20 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.4 g | (8 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 5.8 mg | (48 %) | ||
| Vitamin K | 122.9 μg | (205 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.6 mg | (22 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 69 μg | (23 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 11.2 μg | (25 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 356 mg | (9 %) | ||
| Calcium | 101 mg | (10 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 12.3 g | |||
| Uric acid | 32 mg | |||
| Cholesterol | 72 mg | |||
| Complete sugar | 2 g |
Ingredients
- For the dough
- 200 grams Pastry flour
- 2 Tbsps grated Parmesan
- 2 Tbsps ground Walnut
- 100 grams butter
- salt
- 1 egg
- softened butter 9for ramekins)
- soft breadcrumbs (for ramekins)
- Pastry flour (for work surface)
- 250 grams baby Spinach
- 1 shallot
- 1 garlic clove
- 2 Tbsps olive oil
- freshly ground peppers
- 4 Cherry tomatoes
- 100 grams Walnut
- 100 grams Crème fraiche
Preparation steps
For the dough: combine flour with Parmesan and walnuts, place on the work surface and make a well in the center. Cut cold butter into pieces and arrange around the well. Sprinkle 1/2 teaspoon of salt over and add beaten egg into the well. Chop all ingredients with a knife until crumbly. Knead with your hands until smooth dough forms. If necessary, add flour or cold water. Wrap in plastic wrap and refrigerate for 30 minutes.
Butter ramekins and sprinkle with breadcrumbs.
Roll out dough on a floured surface and cut out circles to fit ramekins. Line ramekins with dough, making an edge all around. Prick several times with a fork and bake in preheated oven at 180°C (approximately 350°F) for 10-15 minutes or until golden brown. Remove from oven, allow to cool briefly, carefully remove from ramekins and cool completely.
For the filling: rinse and spin dry spinach. Peel shallot and garlic and chop finely. Heat oil in a pan and saute shallot and garlic until translucent. Add spinach and saute briefly. Remove from heat and season with salt and pepper.
Rinse, dry and slice tomatoes. Season with salt and pepper. Coarsely chop walnuts.
Put a dollop of crème fraîche into each tartlets, sprinkle with some nuts and spread warm spinach on top. Sprinkle with remaining nuts and top with tomato slices. Serve.
