Stilton Spinach Walnut Tart
Stilton Spinach Walnut Tart - Crispy base and savory filling
Healthy, because
Even smarter
Nutritional values
Butter has vitamins A, D, E, and K in its luggage and the variant made from organic or pasture-raised milk is the best choice: The grass-fed cows get more valuable omega-3 fatty acids into the edible fat.
You can get Stilton in well-stocked supermarkets or delicatessens or replace the blue cheese with Gorgonzola or Roquefort.
(Percentage of daily recommendation)
| Calorie | 510 cal. | (24 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 4.6 g | (15 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 101.8 μg | (170 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6 mg | (50 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 106 μg | (35 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 15.3 μg | (34 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 405 mg | (10 %) | ||
| Calcium | 187 mg | (19 %) | ||
| Magnesium | 78 mg | (26 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 19.1 g | |||
| Uric acid | 48 mg | |||
| Cholesterol | 195 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 10 ozs Whole Grain Spelt Flour
- 1 Tbsp Whole Grain Spelt Flour (to work)
- 2 egg yolks
- 3 ½ ozs butter
- 1 Tbsp butter (to grease the mold)
- salt
- 1 Pear
- 3 ozs Spinach
- 7 ozs cream cheese
- 1 egg
- 2 Tbsps honey
- 1 Tbsp lemon juice
- Nutmeg
- 1 ½ ozs walnut kernels
- 5 ozs Stilton cheese
Kitchen utensils
Preparation steps
Quickly knead 6.5 ounces flour, 1 egg yolk, butter in pieces, and 1 pinch of salt into a smooth shortcrust pastry, adding cold water as needed. Form dough into a ball and cover and chill for about 30 minutes.
Meanwhile, for the topping, wash pear, halve, core and cut into thin slices or shave. Clean spinach, wash and place in boiling salted water for 1 minute. Then drain, rinse and drain well.
Grease tart pan. Roll out the shortcrust pastry on a floured work surface, place in the pan, forming a rim and pressing up slightly. Prick the pastry base several times with a fork and pre-bake in a preheated oven at 180 °C / 350 °F for approx. 10 minutes. Remove and allow to cool for 5-10 minutes.
Meanwhile, mix cream cheese with egg, remaining egg yolk, 1 tablespoon honey, lemon juice, a little salt and freshly grated nutmeg until smooth. Spread cream on tart base and top with pear, spinach and nuts. Crumble the Stilton and place 2/3 of it on top.
Bake in the oven for another 30 minutes until golden brown. Remove and serve garnished with remaining Stilton and honey.
