Asparagus Tart with Salmon
Nutritional values
(Percentage of daily recommendation)
| Calorie | 4,212 cal. | (201 %) | ||
| Protein | 171 g | (174 %) | ||
| Fat | 298 g | (257 %) | ||
| Carbohydrates | 216 g | (144 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.9 g | (43 %) |
| Vitamin A | 3.1 mg | (388 %) | ||
| Vitamin D | 23.7 μg | (119 %) | ||
| Vitamin E | 25.3 mg | (211 %) | ||
| Vitamin K | 192.2 μg | (320 %) | ||
| Vitamin B₁ | 1.5 mg | (150 %) | ||
| Vitamin B₂ | 3.1 mg | (282 %) | ||
| Niacin | 68.4 mg | (570 %) | ||
| Vitamin B₆ | 2.3 mg | (164 %) | ||
| Folate | 814 μg | (271 %) | ||
| Pantothenic acid | 8.2 mg | (137 %) | ||
| Biotin | 82.8 μg | (184 %) | ||
| Vitamin B₁₂ | 21.7 μg | (723 %) | ||
| Vitamin C | 84 mg | (88 %) | ||
| Potassium | 3,394 mg | (85 %) | ||
| Calcium | 2,610 mg | (261 %) | ||
| Magnesium | 306 mg | (102 %) | ||
| Iron | 9.5 mg | (63 %) | ||
| Iodine | 120 μg | (60 %) | ||
| Zinc | 16.4 mg | (205 %) | ||
| Saturated fatty acids | 167.7 g | |||
| Uric acid | 224 mg | |||
| Cholesterol | 1,689 mg | |||
| Complete sugar | 26 g |
Ingredients
- For the pastry
- 250 grams Pastry flour
- 1 generous pinch Baking powder
- 1 tsp salt
- 140 grams cold butter
- 1 egg
- butter (for the pan)
- Pastry flour (for the pan)
- For the topping
- 400 grams green Asparagus
- salt
- 300 grams Salmon
- 3 eggs
- 100 milliliters milk
- 200 milliliters Whipped cream
- 150 grams grated Emmentaler cheese
- peppers
- Nutmeg (freshly grated)
Preparation steps
For the pastry: mix flour with baking powder and salt, pile on a work surface. Make a well in the center. Cut butter into small pieces and arrange around the well. Add egg and 1 tablespoon of water into the well. Chop with a knife until crumbly. Quickly knead into a smooth dough and wrap in plastic wrap, refrigerate for 1 hour.
For the topping: rinse and dry asparagus, peel botoom thirds and blanch asparagus in boiling salted water for about 4 minutes. Drain and rinse in cold water, drain again. Rinse salmon, pat dry and cut into small pieces.
Butter tart pan and sprinkle with flour. Roll out pastry and line pan with it, making an edge all around.
Arrange salmon and asparagus on pastry. Whisk eggs with milk, cream and Emmentaler until smooth, season with salt, pepper and nutmeg. Pour over asparagus and salmon. Bake in preheated oven at 180°C (approximately 350°F) for about 45 minutes. Remove from oven and serve warm or cold.
