Cheese and Prosciutto Slice
(0 votes)
(0 votes)
Health Score:
70 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 5 min.
Preparation
Calories:
1039
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,039 cal. | (49 %) | ||
| Protein | 52 g | (53 %) | ||
| Fat | 66 g | (57 %) | ||
| Carbohydrates | 59 g | (39 %) | ||
| Sugar added | 7 g | (28 %) | ||
| Roughage | 2.9 g | (10 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 18.7 μg | (31 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 15.1 mg | (126 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 66 μg | (22 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 9.9 μg | (22 %) | ||
| Vitamin B₁₂ | 3.3 μg | (110 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 777 mg | (19 %) | ||
| Calcium | 1,280 mg | (128 %) | ||
| Magnesium | 87 mg | (29 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 70 μg | (35 %) | ||
| Zinc | 7 mg | (88 %) | ||
| Saturated fatty acids | 38.2 g | |||
| Uric acid | 96 mg | |||
| Cholesterol | 265 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 ½ cups Shortcrust pastry
- 1 beaten egg
- ⅔ cup Crème fraiche
- 2 ¼ cups Gruyere (grated)
- 4 slices ham (chopped roughly)
- 4 potatoes (sliced and cooked until tender)
- 2 Tbsps Sage (chopped)
- 2 Tbsps flat-leaf parsley (chopped, plus extra for garnish)
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.
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