Spinach Tart with Parmesan
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,527 cal. | (168 %) | ||
| Protein | 119 g | (121 %) | ||
| Fat | 249 g | (215 %) | ||
| Carbohydrates | 205 g | (137 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.9 g | (36 %) |
| Vitamin A | 4.5 mg | (563 %) | ||
| Vitamin D | 11.8 μg | (59 %) | ||
| Vitamin E | 14.8 mg | (123 %) | ||
| Vitamin K | 801.5 μg | (1,336 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 2.5 mg | (227 %) | ||
| Niacin | 29.4 mg | (245 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 614 μg | (205 %) | ||
| Pantothenic acid | 8.2 mg | (137 %) | ||
| Biotin | 113.4 μg | (252 %) | ||
| Vitamin B₁₂ | 10 μg | (333 %) | ||
| Vitamin C | 101 mg | (106 %) | ||
| Potassium | 2,401 mg | (60 %) | ||
| Calcium | 1,334 mg | (133 %) | ||
| Magnesium | 245 mg | (82 %) | ||
| Iron | 16 mg | (107 %) | ||
| Iodine | 146 μg | (73 %) | ||
| Zinc | 12.6 mg | (158 %) | ||
| Saturated fatty acids | 146.7 g | |||
| Uric acid | 243 mg | |||
| Cholesterol | 1,878 mg | |||
| Complete sugar | 15 g |
Ingredients
- Ingredients
- 250 grams Pastry flour
- salt
- 125 grams butter
- 200 grams fresh Spinach
- freshly ground peppers
- Pastry flour (for the work surface)
- butter (for the tart pan)
- 6 eggs
- 250 grams Double cream cheese (60-75% fat)
- 60 grams freshly grated Parmesan
Preparation steps
For the crust, mix the flour with 2 pinches of salt. Divide the butter into small pieces and mix it into the flour with 50 ml (approximately 1/4 cup) of cold water to form a smooth dough. Roll dough into a ball, cover with plastic wrap and chill for 1 hour.
In the meantime, rinse the spinach and cut into strips. Add the dripping wet spinach into a saucepan and cook off the liquid while stirring. Season with salt and pepper and drain excess liquid.
Preheat the oven to 180°C (approximately 350°F). Roll out the dough into a circle on a floured surface. Butter a tart pan and line with the dough, forming a crust.
Mix the eggs with the cream cheese and season with salt and pepper. Add the spinach to the cream cheese mixture and pour into prepared tart pan. Sprinkle with Parmesan and bake about 40 minutes in the oven until the cheese-egg mixture is completely solid and the dough is golden brown.
