Tomato and Asparagus Tart
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,011 cal. | (96 %) | ||
| Protein | 47 g | (48 %) | ||
| Fat | 140 g | (121 %) | ||
| Carbohydrates | 141 g | (94 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 17.1 g | (57 %) |
| Vitamin A | 1.6 mg | (200 %) | ||
| Vitamin D | 2.6 μg | (13 %) | ||
| Vitamin E | 13 mg | (108 %) | ||
| Vitamin K | 93.5 μg | (156 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 16.5 mg | (138 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 412 μg | (137 %) | ||
| Pantothenic acid | 4.2 mg | (70 %) | ||
| Biotin | 34.4 μg | (76 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 94 mg | (99 %) | ||
| Potassium | 1,956 mg | (49 %) | ||
| Calcium | 428 mg | (43 %) | ||
| Magnesium | 198 mg | (66 %) | ||
| Iron | 13.3 mg | (89 %) | ||
| Iodine | 107 μg | (54 %) | ||
| Zinc | 6.5 mg | (81 %) | ||
| Saturated fatty acids | 75.7 g | |||
| Uric acid | 233 mg | |||
| Cholesterol | 605 mg | |||
| Complete sugar | 29 g |
Ingredients
- For the dough
- 75 grams Pastry flour
- 75 grams Spelt flour
- 1 pinch salt
- 75 grams cold butter
- 1 egg yolk
- soft butter (for the pan)
- Pastry flour (for work surface)
- Dried legumes (for blind baking)
- For the topping
- 150 grams green Asparagus
- salt
- ½ Eggplant (150 grams)
- 250 grams Cherry tomatoes
- 1 garlic clove
- 2 shallots
- 2 Tbsps olive oil
- 1 tsp Fruit Vinegar
- sugar
- peppers
- 10 grams butter
- 100 grams Feta
- ½ handful Basil (for garnish)
Preparation steps
For the dough, combine the spelt flour and pastry flour with the salt and place in a mound on a work surface. Form a well in the middle and distribute the butter in small pieces over flour. Whisk egg yolks in a bowl pour in the well. Chop everything roughly with 2 dough scrapers. Quickly knead with hands until smooth, wrap in plastic wrap and rest dough for about 1 hour in the refrigerator.
For the topping, rinse the asparagus, peel the bottom third, cut off hard ends and cut the spears into about 7 cm (approximately 3-inch) long pieces. Blanch in salted boiling water for about 8 minutes, drain, rinse with cold water and drain. Rinse eggplant, trim and cut lengthwise into 1 cm (approximately 1/2-inch) thick slices. Season with salt and set aside to draw out the liquid. Rinse and halve the cherry tomatoes. Peel the garlic and shallots and chop finely. Rinse the eggplant slices and cut into 1 cm (approximately 1/2 inch) cubes.
Heat olive oil in a pan, add the shallots and garlic and cook until soft. Add tomato and eggplant and cook about 5 minutes, stirring occasionally. Season the vegetables with the vinegar, a little sugar, salt and pepper and remove from heat.
Preheat the oven to 200°C (approximately 400°F). Preheat and grease the tart pan. Roll out the dough slightly larger than the tart pan on a floured surface. Lay dough in pan, press to edges and form an edge up the sides. Line with parchment paper, top with legumes and bake for about 15 minutes. Then remove the paper and remove the legumes. Spread the tomato-eggplant mixture on the tart. Bake for about 10 minutes.
Meanwhile, heat the butter in a pan and add the asparagus. Cook while stirring for 2-3 minutes over low heat. Season with salt and pepper. Drain feta and coarsely crumble. Arrange the asparagus and feta over the finished tart. Sprinkle the basil leaves over the tart and serve.
