Fish and Egg Tartlets
(0 votes)
(0 votes)
Health Score:
67 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
695
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 695 cal. | (33 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 64 g | (43 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.6 g | (19 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 2.9 μg | (15 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 65.9 μg | (110 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 8 mg | (67 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 196 μg | (65 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 17.1 μg | (38 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 666 mg | (17 %) | ||
| Calcium | 132 mg | (13 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 21.3 g | |||
| Uric acid | 128 mg | |||
| Cholesterol | 311 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation
Kitchen utensils
1 Pot, 1 Bowl, 1 Small bowl, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Sieve, 1 Salad spinner, 1 Can opener, 1 Citrus juicer, 1 Whisk
Preparation steps
1.
For the pastry: put the flour in a mixing bowl and stir in the salt. Rub in the butter with your fingers until the mixture resembles breadcrumbs. Stir in the egg and mix with your hands to form a dough. If the mixture is too dry, add a little water, if it is too wet add a little more flour. Shape into a ball. Wrap in cling film and chill for 30 minutes.
2.
Heat the oven to 200°C (180° fan) 400°F gas 6. Brush 4 mini tart or quiche tins with oil or melted butter.
3.
Divide the dough into 4 equal portions. Roll out 1 piece of dough on a floured surface until it is larger than the diameter of the tin.
4.
Gently roll the pastry around the rolling pin. Unroll the pastry on top of the tart tin, then use your hands to lower the pastry into the corners of the tin, pressing it into the edges. Repeat with the remaining portions of dough.
5.
Prick the bases of the pastry cases with a fork and bake for about 10 minutes until golden. Remove from the oven.
6.
Reduce the oven temperature to 180°C (160° fan) 350°F gas 4.
7.
For the filling: heat the butter in a frying pan and cook the leeks for about 8 minutes until tender. Remove from the heat and leave to cool.
8.
Whisk the eggs with the creme fraiche until smooth. Stir in the salmon and leeks and season to taste with salt and pepper.
9.
Put into the pastry cases and bake for 20-25 minutes, until the filling is just set.
