Wild Garlic Asparagus Galette
Wild Garlic Asparagus Galette - Perfect for all fans of the aromatic herb.
Healthy, because
Even smarter
Nutritional values
The aromatic wild garlic strengthens the immune system, promotes blood circulation and can lower elevated blood pressure. Wholemeal flour, unlike white flour, contains a lot of digestive fiber, B vitamins and minerals.
The delicious tart can be varied at will: sometimes with broccoli instead of asparagus, sometimes with chives instead of wild garlic - there are (almost) no limits to your imagination.
(Percentage of daily recommendation)
| Calorie | 432 cal. | (21 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 5.1 g | (17 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 37.9 μg | (63 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 7 mg | (58 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 123 μg | (41 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 11.8 μg | (26 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 568 mg | (14 %) | ||
| Calcium | 129 mg | (13 %) | ||
| Magnesium | 86 mg | (29 %) | ||
| Iron | 6.3 mg | (42 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 5.9 g | |||
| Uric acid | 124 mg | |||
| Cholesterol | 80 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 11 ozs Whole Grain Spelt Flour
- 1 tsp Baking powder
- salt
- 4 ozs Cottage cheese
- 1 ¾ ozs milk
- 5 Tbsps olive oil
- 11 ozs white Asparagus
- 5 ozs ham (5 slices)
- 1 tsp honey
- 1 Tbsp white balsamic vinegar
- peppers
- 1 egg
- 3 ½ ozs Sour cream
- 1 oz Wild garlic (0.5 Bunch)
Preparation steps
For the dough, mix 6.5 ounces flour with baking powder and 1 pinch of salt. Add cottage cheese, milk, and 4 tablespoons olive oil and knead everything into a smooth dough. Cut out 1 sheet of baking paper to a square of 12" x 12". Put the dough on it, dust with remaining flour, roll out round for an ovenproof pan and form a rim of dough about 1⁄4-inch high.
For the topping, peel the asparagus, cut off the woody ends and cook the spears in a pot of boiling salted water for about 5 minutes. Remove, rinse with cold water and drain.
Cut asparagus spears in half lengthwise and trim to fit tart. Cut ham in half crosswise. Roll each asparagus spear in 1 ham slice. Heat remaining oil in skillet. Sauté ham-asparagus rolls in it all around over medium heat for about 5 minutes. Season with honey, 1⁄2 tablespoon vinegar, and pepper and remove from pan. Clean the pan.
Wash wild garlic, shake dry and chop finely. For the glaze, mix egg, sour cream, wild garlic and remaining vinegar and season with salt and pepper.
Place the dough and baking paper in the pan, spread the glaze on top, place the ham and asparagus rolls on top of the glaze, pushing the shorter sticks to the edge. Cover and bake over low heat for 35 minutes, until glaze is set and bottom is cooked through, lifting lid twice to wipe off condensation. Carefully lift tart from pan and cut into 4 pieces.
