Asparagus Tart
with cheese
(0 votes)
(0 votes)
Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
944
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 944 cal. | (45 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 81 g | (70 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 2.3 μg | (12 %) | ||
| Vitamin E | 10.1 mg | (84 %) | ||
| Vitamin K | 27.3 μg | (46 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 7.1 mg | (59 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 100 μg | (33 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 12 μg | (27 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 509 mg | (13 %) | ||
| Calcium | 532 mg | (53 %) | ||
| Magnesium | 96 mg | (32 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 40.8 g | |||
| Uric acid | 40 mg | |||
| Cholesterol | 270 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- butter (for the pan)
- Pastry flour (for the work surface)
- 300 grams Puff pastry dough
- 1 shallot
- 200 grams Thai asparagus
- 1 Tbsp Canola oil
- 300 milliliters Whipped cream
- 2 eggs
- 150 grams grated Mountain cheese
- salt
- peppers
- ½ tsp untreated lemon zest
- 100 grams almonds
Preparation steps
1.
Preheat the oven to 200°C (approximately 400°F). Grease four ramekins (approximately 10 cm diameter) with butter. Roll the pastry onto a floured surface and cut out 15 cm squares. Press the pastry into the ramekins, leaving an edge.
2.
Peel and finely chop the shallot. Rinse the asparagus and cut into 5 cm pieces. Saute the shallot in hot oil and mix in the asparagus. Divide the vegetables between the ramekins.
3.
Whisk the cream, eggs and half of the cheese. Season with salt, pepper and lemon zest. Pour the cream over the tarts. Sprinkle with the remaining cheese. Coarsley chop the almonds and sprinkle over the tarts. Bake for about 30 minutes and serve warm.
