Puff Pastry Tart with Asparagus and Peas
(0 votes)
(0 votes)
Health Score:
68 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 25 min.
Ready in
Calories:
2806
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 2,806 cal. | (134 %) | ||
| Protein | 66 g | (67 %) | ||
| Fat | 217 g | (187 %) | ||
| Carbohydrates | 151 g | (101 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13.6 g | (45 %) |
more nutritional values
| Vitamin A | 2.3 mg | (288 %) | ||
| Vitamin D | 5.3 μg | (27 %) | ||
| Vitamin E | 12.3 mg | (103 %) | ||
| Vitamin K | 159.5 μg | (266 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 1.4 mg | (127 %) | ||
| Niacin | 19.7 mg | (164 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 536 μg | (179 %) | ||
| Pantothenic acid | 5.4 mg | (90 %) | ||
| Biotin | 49.4 μg | (110 %) | ||
| Vitamin B₁₂ | 4.1 μg | (137 %) | ||
| Vitamin C | 68 mg | (72 %) | ||
| Potassium | 1,416 mg | (35 %) | ||
| Calcium | 349 mg | (35 %) | ||
| Magnesium | 138 mg | (46 %) | ||
| Iron | 7.3 mg | (49 %) | ||
| Iodine | 66 μg | (33 %) | ||
| Zinc | 5.7 mg | (71 %) | ||
| Saturated fatty acids | 133.9 g | |||
| Uric acid | 220 mg | |||
| Cholesterol | 979 mg | |||
| Complete sugar | 19 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 100 grams fresh Peas (without pods)
- 200 grams Double cream cheese (60-75% fat)
- 2 eggs
- salt
- freshly ground peppers
- 250 grams white Asparagus
- butter (for the pan)
- 400 grams Puff pastry dough
- Pastry flour
Preparation steps
1.
Cook peas in the steamer saucepan for 15 minutes. Puree in a blender with a few drops of water, cream cheese and eggs until smooth. Season with salt and pepper. Peel asparagus, trim bottom thirds and cook for about 15 minutes in boiling salted water. Drain.
2.
Butter baking dish.
3.
Roll out puff pastry on a floured surface in a rectangular shape. Line baking dish with it and make an edge all around.
4.
Spread cream cheese and peas cream on the cake base, top with asparagus and push stalks into cream. Bake in preheated oven at 200°C (approximately 400°F) for about 25 minutes or until cake edges are nicely browned. Remove from oven and serve.
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