Asparagus Tart

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Asparagus Tart
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Health Score:
85 / 100
Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 55 min.
Ready in
Calories:
446
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie446 cal.(21 %)
Protein16 g(16 %)
Fat32 g(28 %)
Carbohydrates23 g(15 %)
Sugar added0 g(0 %)
Roughage3.7 g(12 %)
Vitamin A0.4 mg(50 %)
Vitamin D0.7 μg(4 %)
Vitamin E4.6 mg(38 %)
Vitamin K68 μg(113 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.4 mg(36 %)
Niacin6 mg(50 %)
Vitamin B₆0.3 mg(21 %)
Folate169 μg(56 %)
Pantothenic acid1.2 mg(20 %)
Biotin9 μg(20 %)
Vitamin B₁₂0.7 μg(23 %)
Vitamin C49 mg(52 %)
Potassium645 mg(16 %)
Calcium271 mg(27 %)
Magnesium63 mg(21 %)
Iron2.6 mg(17 %)
Iodine31 μg(16 %)
Zinc1.5 mg(19 %)
Saturated fatty acids17.7 g
Uric acid69 mg
Cholesterol137 mg
Complete sugar9 g

Ingredients

for
4
Ingredients
500 grams green Asparagus
salt
1 garlic clove
1 egg
2 Tbsps grated Parmesan
250 grams Ricotta cheese
lemon juice
freshly ground peppers
200 grams Puff pastry dough
2 Tbsps olive oil
2 Zucchini
How healthy are the main ingredients?
Ricotta cheeseParmesanolive oilsaltgarlic cloveegg

Preparation steps

1.

Peel the bottom third of the asparagus and blanch in salt water for 5 minutes. Rinse in cold water and drain well. Cut the asparagus into pieces. Peel and finely mash the garlic. Mix the garlic, asparagus pieces, egg, parmesan and 150 grams (approximately 5.5 ounces) of ricotta. Season with salt, pepper and lemon juice.

2.

Roll out the puff pastry. Cut approximately 1 cm off each edge and press on top of the remaining pastry, forming a thicker edge. Brush with a little oil. Spread the asparagus mixture on the pastry. Rinse the zucchini and cut into thin slices. Lay the zucchini slices on the asparagus mixture. Spread the remaining ricotta on top of the zucchini. Season with salt and pepper. Drizzle with the oil. Bake for about 25 minutes, until golden brown.

3.

Remove from the oven and serve.

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