Salmon Asparagus Tarts
Nutritional values
(Percentage of daily recommendation)
| Calorie | 265 cal. | (13 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.9 g | (3 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 6 μg | (10 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.8 mg | (23 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 34 μg | (11 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 5.3 μg | (12 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 153 mg | (4 %) | ||
| Calcium | 30 mg | (3 %) | ||
| Magnesium | 11 mg | (4 %) | ||
| Iron | 0.7 mg | (5 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 8.1 g | |||
| Uric acid | 14 mg | |||
| Cholesterol | 118 mg | |||
| Complete sugar | 1 g |
Ingredients
- Ingredients
- 100 grams cold butter
- 300 grams Pastry flour
- 1 egg
- 1 egg yolk
- ½ tsp salt
- vegetable oil (for tart molds)
- 4 stalks green Asparagus
- 2 scallions
- 150 grams Smoked salmon
- 150 grams Crème fraiche
- 2 eggs
- 1 Tbsp freshly chopped Dill
Preparation steps
For the dough, cut the cold butter into pieces, mix with the flour using a pastry cutter or a fork, then add the eggs, egg yolk, salt and a little cold water if needed to form a smooth dough. Wrap in plastic wrap and refrigerate for about 30 minutes.
Preheat the oven to 200°C (approximately 400°F). Drizzle oil into muffin tins to prevent sticking.
Roll the chilled dough out thinly to about 2-3 mm (approximately 1/4-1/2 inch) then cut out 12 circles of about 10 cm (approximately 4 inches) in diameter. Insert the dough circles carefully into the muffin tins, folding the edges over to make a scallop edge and press well on the bottom and sides.
For the filling, peel the bottom third of the asparagus, then cut into sticks of about 1-2 cm (approximately 1/4-3/4 inch) long pieces. Blanche in boiling salted water for 2-3 minutes, then drain well. Rinse, shake dry and trim the scallions and slice into thin rings. Cut the salmon into strips. Whisk the eggs with the creme fraiche and then mix in the remaining ingredients with the dill. Season with salt and pepper. Spoon into the muffin tin molds.
Bake for about 25 minutes until golden brown. Allow the tarts to cool slightly and remove from molds. Serve warm or cold.
