Potato and Onion Tart with Salmon Caviar

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Potato and Onion Tart with Salmon Caviar
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Health Score:
81 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Calories:
253
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie253 cal.(12 %)
Protein5 g(5 %)
Fat18 g(16 %)
Carbohydrates17 g(11 %)
Sugar added0 g(0 %)
Roughage1.1 g(4 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.8 μg(4 %)
Vitamin E1.3 mg(11 %)
Vitamin K2.7 μg(5 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.6 mg(13 %)
Vitamin B₆0.1 mg(7 %)
Folate19 μg(6 %)
Pantothenic acid0.4 mg(7 %)
Biotin5.1 μg(11 %)
Vitamin B₁₂0.9 μg(30 %)
Vitamin C8 mg(8 %)
Potassium183 mg(5 %)
Calcium35 mg(4 %)
Magnesium11 mg(4 %)
Iron0.8 mg(5 %)
Iodine6 μg(3 %)
Zinc0.5 mg(6 %)
Saturated fatty acids10.5 g
Uric acid19 mg
Cholesterol117 mg
Complete sugar2 g

Ingredients

for
12
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
How healthy are the main ingredients?
Dillolive oilsaltpotatoonionsalt
Preparation

Kitchen utensils

1 Mixing bowl, 1 piece Plastic wrap, 1 piece Parchment paper, 1 Fluted tart pan, 1 Peeler, 1 Grater

Preparation steps

1.

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. 

2.

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. 

3.

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. 

4.

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. 

5.

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.