Tartlets with Green Asparagus and Egg
Nutritional values
(Percentage of daily recommendation)
| Calorie | 487 cal. | (23 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.6 g | (22 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 2.3 μg | (12 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 71.9 μg | (120 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 8.1 mg | (68 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 246 μg | (82 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 23.1 μg | (51 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 554 mg | (14 %) | ||
| Calcium | 242 mg | (24 %) | ||
| Magnesium | 61 mg | (20 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 15.1 g | |||
| Uric acid | 113 mg | |||
| Cholesterol | 306 mg | |||
| Complete sugar | 4 g |
Ingredients
- For the dough
- 200 grams Pastry flour
- ½ tsp salt
- 100 grams butter
- 1 egg
- 2 Tbsps cold water
- Parchment paper
- 500 grams dried Peas (for blind baking)
- For the filling
- 500 grams green Asparagus
- 6 tsps Crème fraiche
- salt
- freshly ground pepper
- 6 eggs
- 100 grams grated Gouda
Preparation steps
Combine flour, salt, butter in pieces, egg and water, and knead. Wrap in foil and chill for about 30 minutes in the refrigerator.
Roll out dough on floured surface and configure it to fit in 6 tart tins (10 cm in diameter, approximately 4 inches). Press the dough into the tins.
Trim parchment paper and place it on the dough. Pour in peas and brown the tartlets in a preheated oven at 200°C (approximately 400°F) for about 15 minutes.
Rinse asparagus, peel the bottom third, then cut off the ends and cut the asparagus into 5 cm long pieces. Blanch in plenty of salted water for about 2 minutes, then pour the hot water out, pour cold water in, and drain.
Remove the tartlets from the oven, remove baking paper and peas. Allow to cool slightly.
Put 1 tsp of crème fraiche into each tartlet. Sprinkle with salt and pepper. Arrange the asparagus on the tartlets. Crack an egg into each tin and let gently slide into the tart. Sprinkle with grated cheese and pepper and back in the oven (200°C, approximatley 400°F) for about 7 minutes, or until the cheese is melted and lightly browned.
