Cheese and Prosciutto Slice

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Cheese and Prosciutto Slice
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Health Score:
7,1 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr 5 min.
Preparation
Calories:
1013
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,013 kcal(48 %)
Protein44.6 g(46 %)
Fat62.28 g(54 %)
Carbohydrates71.79 g(48 %)
Sugar added0 g(0 %)
Roughage3.06 g(10 %)
Vitamin A320.31 mg(40,039 %)
Vitamin D1.3 μg(7 %)
Vitamin E1.58 mg(13 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.57 mg(52 %)
Niacin12.42 mg(104 %)
Vitamin B₆0.4 mg(29 %)
Folate93.79 μg(31 %)
Pantothenic acid0.84 mg(14 %)
Biotin3.16 μg(7 %)
Vitamin B₁₂1.99 μg(66 %)
Vitamin C29.36 mg(31 %)
Potassium915.15 mg(23 %)
Calcium1,076.39 mg(108 %)
Magnesium67.15 mg(22 %)
Iron3.04 mg(20 %)
Iodine15 μg(8 %)
Zinc4.58 mg(57 %)
Saturated fatty acids31.03 g
Cholesterol200.15 mg

Ingredients

for
4
Ingredients
1 ½ cups Shortcrust pastry
1 beaten egg
cup Crème fraiche
2 ¼ cups Gruyere (grated)
4 slices ham (chopped roughly)
4 potatoes (sliced and cooked until tender)
2 tablespoons Sage (chopped)
2 tablespoons flat-leaf parsley (chopped, plus extra for garnish)
How healthy are the main ingredients?
hamSageparsleyeggpotato

Preparation steps

1.
Preheat the oven to 180°C (160 fan) | 350°F | gas 4.
2.
Roll out the pastry on a lightly floured surface in a rectangle to fit an oblong flan tin. Place the pastry rectangle over the flan tin and gently press into the bottom and the fluted sides ensuring that no holes are made in the pastry.
3.
Cover with parchment and weigh down with baking beans then bake blind for 12 minutes.
4.
For the filling, mix the egg with crème fraiche and and season with some salt and pepper. Add the grated cheese, (keeping some back for the top) and chopped ham. Add the potato with the sage and parsley and coarsely mix together.
5.
Remove the paper and baking beans from the pastry case and spoon in the filling, spreading evenly to the edges. Scatter with the remaining cheese.
6.
Place the potato tart into the oven for 20 minutes and serve warm, garnished with some flat leaf parsley.