Asparagus Tart with Goat Cheese
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
2935
calories
Calories
Nutritional values
1 baking sheet contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 2,935 cal. | (140 %) | ||
| Protein | 86 g | (88 %) | ||
| Fat | 239 g | (206 %) | ||
| Carbohydrates | 114 g | (76 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.7 g | (39 %) |
more nutritional values
| Vitamin A | 2.8 mg | (350 %) | ||
| Vitamin D | 6.3 μg | (32 %) | ||
| Vitamin E | 22.8 mg | (190 %) | ||
| Vitamin K | 269.4 μg | (449 %) | ||
| Vitamin B₁ | 1.1 mg | (110 %) | ||
| Vitamin B₂ | 2.1 mg | (191 %) | ||
| Niacin | 26.3 mg | (219 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 767 μg | (256 %) | ||
| Pantothenic acid | 6.6 mg | (110 %) | ||
| Biotin | 45.5 μg | (101 %) | ||
| Vitamin B₁₂ | 5.5 μg | (183 %) | ||
| Vitamin C | 121 mg | (127 %) | ||
| Potassium | 1,983 mg | (50 %) | ||
| Calcium | 1,676 mg | (168 %) | ||
| Magnesium | 194 mg | (65 %) | ||
| Iron | 7.8 mg | (52 %) | ||
| Iodine | 107 μg | (54 %) | ||
| Zinc | 13.5 mg | (169 %) | ||
| Saturated fatty acids | 137.3 g | |||
| Uric acid | 202 mg | |||
| Cholesterol | 987 mg | |||
| Complete sugar | 23 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 3 Tbsps olive oil
- 300 grams Puff pastry dough
- 600 grams green Asparagus
- 200 grams Crème fraiche
- 2 eggs
- 2 Tbsps freshly grated Parmesan
- salt
- freshly ground peppers
- Nutmeg (freshly grated)
- 150 grams Goat cheese (log shape)
- fresh mint (for garnish)
Preparation steps
1.
Preheat the oven to 180°C (approximately 350°F). Grease a 24 cm (approximately 9 inch) tart pan with 1 tablespoon of oil.
2.
Roll out the pastry and line the bottom of the pan.
3.
Peel and trim the bottom third of the asparagus. Mix the crème fraîche with the eggs and cheese. Season with salt, pepper and nutmeg, then spread over the pastr, leaving a 1-2 cm (1/2-1 inch) edge. Arrange the asparagus in the pan. Cut the goat cheese into thin slices, spread over the asparagus, season with salt and pepper and drizzle with 2-3 tablespoons of olive oil. Bake in the oven for about 40 minutes until golden brown, remove and serve garnished with mint.
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