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Picture of Spring Asparagus Tart with Feta and Microgreens
mediterranean greek lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1431 kcal 72 %
  • Fat 105 g 162 %
  • Saturated 31 g 157 %
  • Carbs 73 g 24 %
  • Fiber 15 g 59 %
  • Protein 63 g 125 %
  • Cholesterol 328 mg 109 %
  • Sodium 2882 mg 120 %
  • Calcium 1155 mg 115 %
  • Magnesium 149 mg 35 %
  • Potassium 1586 mg 34 %
  • Iron 15 mg 85 %
  • Zinc 8 mg 74 %
  • Phosphorus 925 mg 132 %
  • Vitamin A 813 µg 90 %
  • Vitamin C 83 mg 92 %
  • Thiamin (B1) 1 mg 98 %
  • Riboflavin (B2) 2 mg 181 %
  • Niacin (B3) 9 mg 54 %
  • Vitamin B6 1 mg 105 %
  • Folate equivalent (total) 401 µg 100 %
  • Vitamin B12 3 µg 122 %
  • Vitamin D 1 µg 10 %
  • Vitamin E 11 mg 76 %
  • Vitamin K 318 µg 265 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Spring Asparagus Tart with Feta and Microgreens

Ingredients

  • 2 sheets puff pastry, thawed
  • 1 cup Crazy Feta, softened
  • 1 1/2 teaspoons sea salt
  • 1 egg, beaten
  • 1 lemon, zested
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon chopped fresh tarragon
  • 1 pound asparagus, woody ends trimmed off
  • 1 bundle fresh microgreens
  • 1/2 cup tzatziki, whisked with a little lemon juice and water
  • 1 tablespoon olive oil
  • freshly ground black pepper and sea salt

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