Recipes · Belgian · Bakery
Mattentaart (Geraardsbergen Curd Tart)
One serving has 435 kcal and 10 g protein, and at least a fifth of a woman's daily need of selenium (37%), riboflavin (35%), cobalamin (25%), phosphorus (24%) and thiamin (20%). Ready in 115 minutes.
- Preparation: 80 min
- Cooking: 35 min
- Makes: 1 serving (128 g)
- Difficulty: Medium
- Diets: Vegetarian
- Contains: dairy, egg, gluten, nut
Ingredients
- 48 g Puff pastry
- 50 g Matten (fresh milk curds), or ricotta
- 12 g Egg
- 10 g Sugar
- 5 g Ground almonds
- 0.3 g Salt
- 3 g Egg yolk, to glaze
Method
- Line a sieve with a clean cloth, tip in the matten and leave to drain for 1 hour; the filling needs dry curds. Matten are fresh curds made by heating milk with buttermilk; well-drained whole-milk ricotta is the closest you can buy elsewhere.
- Heat the oven to 200 °C. Roll out the puff pastry about 2-3 mm thick. Cut a round to line a greased tart tin about 9 cm across, with the pastry up the sides, and a slightly smaller round for the lid.
- Press the matten through a sieve, or mash them with a fork until smooth, then beat in the egg, sugar, ground almonds and salt.
- Spoon the filling into the pastry case. Wet the pastry edge, lay the lid on top and press the edges together to seal.
- Brush the lid with the egg yolk, beaten with a few drops of water, and prick it a few times with a fork.
- Bake for 30-35 minutes, until the pastry is puffed and deep golden brown.
- Leave to cool in the tin for 10 minutes, then on a rack. Eat lukewarm or cold, on the day it is baked.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 435 kcal | 21% |
| Carbohydrates | 36.4 g | |
| Water | 51.9 mL | |
| Fiber | 1.2 g | 4% |
| Protein | 10.3 g | 22% |
| Tryptophan | 0.08 g | |
| Threonine | 0.22 g | |
| Isoleucine | 0.27 g | |
| Leucine | 0.49 g | |
| Lysine | 0.24 g | |
| Methionine | 0.13 g | |
| Cystine | 0.13 g | |
| Phenylalanine | 0.33 g | |
| Tyrosine | 0.2 g | |
| Valine | 0.32 g | |
| Histidine | 0.15 g | |
| Fat | 27.9 g | |
| Monounsaturated | 14.2 g | |
| Polyunsaturated | 3.5 g | |
| Docosahexaenoic Acid (DHA) | 0.01 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 3.3 g | |
| Saturated | 8.7 g | |
| Trans-Fats | 0.17 g | |
| Cholesterol | 102 mg | |
| Calcium | 130 mg | 13% |
| Copper | 0.13 mg | 14% |
| Iron | 1.8 mg | 10% |
| Magnesium | 32.7 mg | 11% |
| Manganese | 0.34 mg | 19% |
| Phosphorus | 165 mg | 24% |
| Potassium | 192 mg | 4% |
| Selenium | 20.1 µg | 37% |
| Sodium | 310 mg | |
| Zinc | 0.89 mg | 11% |
| Thiamin (vitamin B1) | 0.22 mg | 20% |
| Riboflavin (vitamin B2) | 0.39 mg | 35% |
| Niacin (vitamin B3) | 2.3 mg | 16% |
| Pantothenic acid (vitamin B5) | 0.52 mg | 10% |
| Pyridoxine (vitamin B6) | 0.1 mg | 8% |
| Folate (vitamin B9) | 51.9 µg | 13% |
| Cobalamin (vitamin B12) | 0.59 µg | 25% |
| Choline | 74.3 mg | 17% |
| Vitamin A | 90.6 µg | 13% |
| Vitamin C | 0 mg | 0% |
| Vitamin D (D2 + D3) | 21.4 IU | 4% |
| Vitamin E | 1.7 mg | 11% |
| Vitamin K | 8.3 µg | 9% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.4 kg CO2e a serving: higher than most breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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