Spinach Tart

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Spinach Tart
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Health Score:
74 / 100
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
ready in 2 h.
Ready in
Calories:
421
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie421 cal.(20 %)
Protein9 g(9 %)
Fat32 g(28 %)
Carbohydrates25 g(17 %)
Sugar added0 g(0 %)
Roughage2.4 g(8 %)
Vitamin A0.4 mg(50 %)
Vitamin D0.4 μg(2 %)
Vitamin E5.8 mg(48 %)
Vitamin K122.9 μg(205 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin2.6 mg(22 %)
Vitamin B₆0.2 mg(14 %)
Folate69 μg(23 %)
Pantothenic acid0.3 mg(5 %)
Biotin11.2 μg(25 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C17 mg(18 %)
Potassium356 mg(9 %)
Calcium101 mg(10 %)
Magnesium52 mg(17 %)
Iron2 mg(13 %)
Iodine11 μg(6 %)
Zinc1.2 mg(15 %)
Saturated fatty acids12.3 g
Uric acid32 mg
Cholesterol72 mg
Complete sugar2 g

Ingredients

for
8
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
How healthy are the main ingredients?
SpinachWalnutWalnutParmesanolive oilsalt

Preparation steps

1.

 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.

2.

Butter ramekins and sprinkle with breadcrumbs.

3.

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.

4.

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.

5.

Rinse, dry and slice tomatoes. Season with salt and pepper. Coarsely chop walnuts.

6.

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.

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