Asparagus Tart with Salmon
Nutritional values
(Percentage of daily recommendation)
| Calorie | 648 cal. | (31 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 49 g | (42 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 3.2 g | (11 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 3.7 μg | (19 %) | ||
| Vitamin E | 5.8 mg | (48 %) | ||
| Vitamin K | 82.1 μg | (137 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 10.6 mg | (88 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 209 μg | (70 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 14.3 μg | (32 %) | ||
| Vitamin B₁₂ | 2.8 μg | (93 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 714 mg | (18 %) | ||
| Calcium | 122 mg | (12 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 27.3 g | |||
| Uric acid | 48 mg | |||
| Cholesterol | 299 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 300 grams Puff pastry dough (frozen)
- 250 grams white Asparagus
- 250 grams green Asparagus
- 1 tsp sugar
- 200 grams Salmon
- 1 bunch Dill
- 1 bunch parsley
- lemons (Juiced)
- salt
- peppers
- 3 eggs
- 100 grams Whipped cream
- 100 grams Crème fraiche
Preparation steps
Thaw puff pastry. Cut off woody ends from green asparagus. Peel white asparagus and cut off woody ends. Rinse and cut both into 4 cm long pieces (approximately 1 1/2 inch).
Bring plenty of salted water with sugar to a boil and cook white asparagus for about 5 minutes. Add green asparagus and cook for 3 more minutes. Drain well.
Rinse herbs and chop finely. Rinse salmon fillets, pat dry and cut into narrow strips. Drizzle with lemon juice and season with salt, pepper and herbs. Whisk cream with creme fraiche and eggs, season with salt and pepper.
Roll out puff pastry on a floured surface and line tart pan with it (26 cm in diameter) (approximately 10 inches). Spread with asparagus and salmon, pour egg mixture over.
Bake in preheated oven at 180°C (approximately 350°F) for about 30 minutes or until golden brown. Remove from the oven and serve.
