Spinach Tart

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Spinach Tart
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Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
2 h.
Preparation
Calories:
3331
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie3,331 cal.(159 %)
Protein118 g(120 %)
Fat209 g(180 %)
Carbohydrates241 g(161 %)
Sugar added0 g(0 %)
Roughage66.5 g(222 %)
Vitamin A5.2 mg(650 %)
Vitamin D7.5 μg(38 %)
Vitamin E31.6 mg(263 %)
Vitamin K2,408.9 μg(4,015 %)
Vitamin B₁2.8 mg(280 %)
Vitamin B₂2.1 mg(191 %)
Niacin33.4 mg(278 %)
Vitamin B₆2.9 mg(207 %)
Folate1,605 μg(535 %)
Pantothenic acid9.8 mg(163 %)
Biotin92.3 μg(205 %)
Vitamin B₁₂3.9 μg(130 %)
Vitamin C167 mg(176 %)
Potassium5,630 mg(141 %)
Calcium1,568 mg(157 %)
Magnesium835 mg(278 %)
Iron47.9 mg(319 %)
Iodine124 μg(62 %)
Zinc19.9 mg(249 %)
Saturated fatty acids116.7 g
Uric acid764 mg
Cholesterol899 mg
Complete sugar25 g

Ingredients

for
1
For the shortcrust
150 grams Spelt flour
100 grams butter
½ tsp salt
1 egg
For the filling
1 egg
250 grams Whipped cream
4 Tbsps freshly grated Parmesan
400 grams Frozen spinach
salt
Nutmeg
freshly ground peppers
300 grams Legume (for blind baking the crust)
How healthy are the main ingredients?
Whipped creamSpelt flourParmesansalteggsalt

Preparation steps

1.

For the shortcrust, mix the flour, butter, salt and egg to form a dough. Knead lightly, wrap in foil and refrigerate about 1 hour. Preheat the oven to 200°C (approximately 400°F). Roll out the dough on a floured work surface. Place in a lightly greased tart pan. Trim the edges. Prick the dough with a fork and line with foil. Place the legumes on the foil. Bake for about 15 minutes.

2.

For the filling, thaw the spinach in a pot. Drain and season with salt and pepper. Beat the egg with the cream and the Parmesan. Season with salt, nutmeg and pepper. Remove the tart pan from the oven. Remove the foil with the legumes. Spread the spinach in the crust. Pour the egg mixture over the top. Immediately return to the oven and bake about 15 to 20 minutes. Serve warm. 

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