Potato and Onion Tart with Salmon Caviar
Nutritional values
(Percentage of daily recommendation)
| Calorie | 253 cal. | (12 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.1 g | (4 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 2.7 μg | (5 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.6 mg | (13 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 19 μg | (6 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 5.1 μg | (11 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 183 mg | (5 %) | ||
| Calcium | 35 mg | (4 %) | ||
| Magnesium | 11 mg | (4 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 10.5 g | |||
| Uric acid | 19 mg | |||
| Cholesterol | 117 mg | |||
| Complete sugar | 2 g |
Ingredients
- For the crust
- 200 grams Pastry flour
- 150 grams cold butter (cubed)
- 1 egg yolk
- 1 Tbsp cold water
- 1 tsp salt
- For the filling
- 2 starchy potatoes
- 4 onions
- 1 Tbsp olive oil
- salt
- freshly ground pepper
- 200 grams herb Crème fraiche
- 2 medium eggs
- 1 bunch Dill
- for garnish
- lemons
- 50 grams Salmon caviar
- Dill
Kitchen utensils
Preparation steps
For the crust: Combine the flour and salt in a large bowl. Add the egg yolk, cold water and butter and mix everything together using a pastry cutter or two forks. Quickly knead with hands to form a smooth dough, wrap with plastic wrap and refrigerate for about 30 minutes.
Roll the dough out onto a floured surface and press into a 26 cm (approximately 10 inches) diameter tart pan. Trim the excess dough with the back of a knife, cover with parchment paper and fill with pie weights or dried beans. Bake in an oven preheated to 200°C/180°C convection/gas mark 3-4 (approximately 400°F/350°F convection) for 10-12 minutes.
For the filling: Rinse, peel and coarsely grate the potatoes. Peel and finely chop the onion. Heat the olive oil in a large pan and sauté the potatoes and onion for 6-8 minutes, until golden brown. Season with salt and pepper, remove from heat and let cool.
Whisk the herb crème fraîche and eggs together until smooth. Stir in the potatoes and onion. Rinse the dill, pat dry, chop finely and stir into the potato mixture.
Remove the pie weights and parchment paper from the crust and pour in the filling. Bake at 180°C/160°C convection/gas mark 2-3 (approximately 350°F/325°F convection) for 30-40 minutes. Remove from the oven and cool on a wire rack. Garnish the tart with lemon slices, salmon caviar and dill sprigs.
