Spinach Tart with Almonds and Raisins
Nutritional values
(Percentage of daily recommendation)
| Calorie | 766 cal. | (36 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 61 g | (53 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 6.1 g | (20 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 1.9 μg | (10 %) | ||
| Vitamin E | 11.5 mg | (96 %) | ||
| Vitamin K | 243.7 μg | (406 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 5.7 mg | (48 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 151 μg | (50 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 19.6 μg | (44 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 839 mg | (21 %) | ||
| Calcium | 205 mg | (21 %) | ||
| Magnesium | 127 mg | (42 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 27.8 g | |||
| Uric acid | 73 mg | |||
| Cholesterol | 370 mg | |||
| Complete sugar | 15 g |
Ingredients
- For the dough
- 100 grams Pastry flour
- 100 grams ground almonds
- 1 tsp sugar
- ½ tsp salt
- 125 grams diced, cold butter
- 2 egg yolks
- For the filling
- 250 grams fresh Spinach
- salt
- 150 grams Crème fraiche
- 100 milliliters milk
- 2 eggs
- 3 Tbsps raisins
- freshly ground peppers
- Nutmeg
- For garnish
- 3 Tbsps slivered almonds
Preparation steps
For the dough, mix the flour, the ground almonds, sugar, and 1 pinch of salt in a bowl. Add butter and egg yolks and combine all ingredients with a pastry cutter until the mixture resembles coarse meal. Shape into a ball, wrap in plastic wrap and refrigerate for about 30 minutes.
Preheat the oven to 180°C (approximately 350°F). Butter the molds and dust with flour.
For the filling, rinse, spin dry and trim the spinach. Blanch in boiling salted water, cool in ice water, drain well and chop. Mix together the crème fraiche, milk and egg. Season with salt, pepper and nutmeg.
Roll out the dough thinly on lightly floured surface. Cut out 4 dough circles slightly larger than the tartlet molds. Press the dough into the molds. Spread the spinach and raisins into the molds, pour the egg mixture over the spinach and bake until golden brown, about 20 minutes. Sprinkle the sliced almond on top and bake another 10 minutes. Serve warm or room temperature.
