Chestnut and Fig Tart with Cheese
(2 votes)
(2 votes)
Health Score:
60 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 2 h. 25 min.
Ready in
Calories:
4636
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 4,636 cal. | (221 %) | ||
| Protein | 157 g | (160 %) | ||
| Fat | 301 g | (259 %) | ||
| Carbohydrates | 326 g | (217 %) | ||
| Sugar added | 50 g | (200 %) | ||
| Roughage | 25.7 g | (86 %) |
more nutritional values
| Vitamin A | 3.4 mg | (425 %) | ||
| Vitamin D | 13.5 μg | (68 %) | ||
| Vitamin E | 13.5 mg | (113 %) | ||
| Vitamin K | 27.9 μg | (47 %) | ||
| Vitamin B₁ | 1.2 mg | (120 %) | ||
| Vitamin B₂ | 3 mg | (273 %) | ||
| Niacin | 39.2 mg | (327 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 349 μg | (116 %) | ||
| Pantothenic acid | 8 mg | (133 %) | ||
| Biotin | 96.3 μg | (214 %) | ||
| Vitamin B₁₂ | 13.2 μg | (440 %) | ||
| Vitamin C | 53 mg | (56 %) | ||
| Potassium | 3,231 mg | (81 %) | ||
| Calcium | 3,612 mg | (361 %) | ||
| Magnesium | 347 mg | (116 %) | ||
| Iron | 10.6 mg | (71 %) | ||
| Iodine | 119 μg | (60 %) | ||
| Zinc | 24.4 mg | (305 %) | ||
| Saturated fatty acids | 178.9 g | |||
| Uric acid | 180 mg | |||
| Cholesterol | 1,584 mg | |||
| Complete sugar | 131 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- For the dough
- 200 grams Pastry flour
- 100 grams cold butter
- 1 pinch salt
- 50 grams powdered sugar
- 1 egg
- Pastry flour (for working dough)
- butter (for the quiche dish)
- For the filling
- 6 fresh Figs
- 150 grams Chestnuts (pre-cooked, vacuum packed)
- 200 grams Goat cheese
- 150 grams freshly grated Mountain cheese
- 250 milliliters Whipped cream (at least 30% fat content)
- 3 eggs
- salt
- white peppers
Preparation steps
1.
Knead together the ingredients for the dough, form into a ball, wrap in plastic wrap and chill for about 1 hour. Brush the quiche dish with butter.
2.
Preheat the oven to 180°C (approximately 350°F). Roll out the dough on a floured surface and line the mold with it. Trim the edges to fit the dish.
3.
Rinse the figs, pat dry, cut into eighths and spread on the dough base. Chop the chestnuts coarsely and sprinkle in the mold.
4.
Stir the cream cheese with half of the mountain cheese, the cream and the eggs, season with salt and pepper and spread over the figs. Sprinkle with the goat cheese and bake until golden brown, about 45 minutes in the preheated oven. Remove from the oven, let cool and serve lukewarm with a fresh, green salad.
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