Spinach Tart
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 1,186 kcal | (56 %) | ||
| Protein | 48.58 g | (50 %) | ||
| Fat | 51.99 g | (45 %) | ||
| Carbohydrates | 139.06 g | (93 %) | ||
| Roughage | 10.91 g | (36 %) | ||
| Vitamin A | 3,797.6 mg | (474,700 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 9.54 mg | (80 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 1.71 mg | (155 %) | ||
| Niacin | 12.39 mg | (103 %) | ||
| Vitamin B₆ | 1.15 mg | (82 %) | ||
| Folate | 796.85 μg | (266 %) | ||
| Pantothenic acid | 1.12 mg | (19 %) | ||
| Biotin | 6.51 μg | (14 %) | ||
| Vitamin B₁₂ | 1.57 μg | (52 %) | ||
| Vitamin C | 115.63 mg | (122 %) | ||
| Potassium | 2,940.63 mg | (74 %) | ||
| Calcium | 1,074.55 mg | (107 %) | ||
| Magnesium | 329.84 mg | (110 %) | ||
| Iron | 16.27 mg | (108 %) | ||
| Iodine | 38.83 μg | (19 %) | ||
| Zinc | 4.1 mg | (51 %) | ||
| Saturated fatty acids | 16.77 g | |||
| Cholesterol | 146.21 mg |
Ingredients
- For the filling
- 1 kilogram Spinach
- salt
- 2 onions
- 1 garlic clove
- 2 Tbsps olive oil
- 2 freshly chopped mint
- peppers
- 1 pinch cinnamon
- 1 egg (Medium)
- 150 grams sheep cheese
- For the dough
- 250 grams Quark
- 3 Tbsps olive oil
- 100 milliliters milk
- 1 pinch salt
- 350 grams Pastry flour
- 1 packet Baking powder
- also
- 2 Tbsps breadcrumbs
Preparation steps
For the filling, blanch spinach in salted water for about 1 to 2 minutes. Drain into a colander and press well with the wooden spoon to remove water.
Peel onions and garlic and dice. Heat olive oil in a large nonstick skillet. Sauté onions and garlic until golden brown. Add spinach and cook an additional 2 to 3 minutes. Add mint and season with salt, pepper and cinnamon. Whisk egg and stir into mixture.
For the dough, stir together quark, olive oil, milk and salt. Sift together flour and baking powder. Knead ingredients into a smooth dough.
Divide dough into 2 portions roll out each portion on a floured work surface to about 30 cm in diameter (approximately 12 inches). Line the bottom of a springform pan or tart pan (26 to 28 cm, 10 to 11 inches) with parchment paper. Place one sheet of dough inside and push to the edges.
Sprinkle pastry base with breadcrumbs. Distribute sheep's milk cheese chunks over the breadcrumbs. Spread spinach over cheese. Cover with second pastry piece and press down on the edges using a knife.
Poke tart several times with a fork. Bake tart in an oven preheated to 200°C (gas mark 3, approximately 400°F) for 20 to 25 minutes.
