Fish and Sliced Leek Tart
(0 votes)
(0 votes)
Health Score:
70 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr 10 min.
Preparation
ready in 1 hr 40 min.
Ready in
Calories:
3858
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 3,858 cal. | (184 %) | ||
| Protein | 156 g | (159 %) | ||
| Fat | 251 g | (216 %) | ||
| Carbohydrates | 248 g | (165 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 27 g | (90 %) |
more nutritional values
| Vitamin A | 3.6 mg | (450 %) | ||
| Vitamin D | 15.2 μg | (76 %) | ||
| Vitamin E | 14.4 mg | (120 %) | ||
| Vitamin K | 383.9 μg | (640 %) | ||
| Vitamin B₁ | 1.6 mg | (160 %) | ||
| Vitamin B₂ | 2.3 mg | (209 %) | ||
| Niacin | 51.7 mg | (431 %) | ||
| Vitamin B₆ | 6.4 mg | (457 %) | ||
| Folate | 1,097 μg | (366 %) | ||
| Pantothenic acid | 10.5 mg | (175 %) | ||
| Biotin | 92.3 μg | (205 %) | ||
| Vitamin B₁₂ | 16.9 μg | (563 %) | ||
| Vitamin C | 198 mg | (208 %) | ||
| Potassium | 4,644 mg | (116 %) | ||
| Calcium | 946 mg | (95 %) | ||
| Magnesium | 353 mg | (118 %) | ||
| Iron | 16.9 mg | (113 %) | ||
| Iodine | 110 μg | (55 %) | ||
| Zinc | 11.9 mg | (149 %) | ||
| Saturated fatty acids | 145.5 g | |||
| Uric acid | 1,742 mg | |||
| Cholesterol | 1,681 mg | |||
| Complete sugar | 40 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- For the pastry
- 2 ¼ cups all-purpose flour
- 1 pinch salt
- ⅔ cup butter
- water
- For the filling
- 1 Tbsp butter
- 3 Leeks (sliced)
- salt
- peppers
- 4 eggs
- 1 ⅔ cups cream (48% fat)
- 14 ozs cooked Salmon fillet (cut into chunks)
- To garnish
- 1 Tbsp finely chopped Dill
Preparation
Kitchen utensils
1 Cutting board, 1 Small knife, 1 Tablespoon, 1 Pot, 1 Teaspoon, 1 Wooden spoon
Preparation steps
1.
For the pastry: sift the flour into a mixing bowl and stir in the salt. Rub in the butter until the mixture resembles breadcrumbs. Stir in the water, until the mixture just comes together. Roll the dough into a ball, then wrap in cling film and chill for 30 minutes.
2.
Heat the oven to 190°C (170° fan) 375°F gas 5. Lightly grease a deep 23cm|9" flan dish or tin.
3.
Roll out the pastry on a floured surface and line the tin. Prick the pastry all over with a fork, line the pastry case with non-stick baking paper and fill with rice or dried beans. Bake for 15 minutes. Remove the paper and beans and bake for a further 8-10 minutes until cooked through.
4.
Reduce the oven temperature to 180°C (160° fan) 350°F gas 4.
5.
For the filling: heat the butter in a pan and gently cook the leeks until softened. Season to taste with salt and pepper.
6.
Whisk together the eggs and cream and gently stir in the leeks and salmon pieces. Spoon into the pastry case and bake for 20-25 minutes, until the filling is set and golden. Garnish with dill
