Beetroot Tart with Green Asparagus
Nutritional values
(Percentage of daily recommendation)
| Calorie | 271 cal. | (13 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.1 g | (4 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 10.1 μg | (17 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.8 mg | (15 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 44 μg | (15 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 3.5 μg | (8 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 210 mg | (5 %) | ||
| Calcium | 47 mg | (5 %) | ||
| Magnesium | 21 mg | (7 %) | ||
| Iron | 0.6 mg | (4 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 12.3 g | |||
| Uric acid | 31 mg | |||
| Cholesterol | 103 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 6 stalks green Asparagus
- salt
- 250 grams cooked Beets
- 200 milliliters Whipped cream
- 100 grams Crème fraiche
- 2 eggs
- salt
- peppers
- 1 pinch ground Caraway
- 1 splash lemon juice
- 400 grams Puff pastry dough
- olive oil (for molds)
- 150 grams shrimp (peeled and deveined)
Preparation steps
Rinse the asparagus, trim the woody ends and cut diagonally into thin pieces. Blanch in boiling salted water for 5 minutes, rinse in cold water and drain.
Cut the beets into small cubes. Whisk the cream with crème fraîche and eggs. Stir in the beets and season with salt, pepper, cumin and lemon juice.
Preheat the convection oven to 180°C (approximately 350°F). Grease 12 wells of a muffin tin (or 12 small ramekins) with oil.
Roll out the puff pastry to 3-4 mm (approximately 1/8 inch) and cut out 12 circles (about 12 cm) (approximately 5 inches). Line the muffin tins with the dough. Spoon the beet mixture into the tins and bake until golden brown, about 25 minutes. In the last 10 minutes of cooking time, arrange the shrimp and asparagus pieces on the tarts. Remove from the oven, allow to cool and remove from the muffin tins. Serve on a plate, garnished as desired.
