Salmon Florentine Tart
(0 votes)
(0 votes)
Health Score:
69 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 2 h. 10 min.
Ready in
Calories:
5384
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 5,384 cal. | (256 %) | ||
| Protein | 317 g | (323 %) | ||
| Fat | 395 g | (341 %) | ||
| Carbohydrates | 145 g | (97 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.2 g | (27 %) |
more nutritional values
| Vitamin A | 5.5 mg | (688 %) | ||
| Vitamin D | 20.6 μg | (103 %) | ||
| Vitamin E | 17.1 mg | (143 %) | ||
| Vitamin K | 498.4 μg | (831 %) | ||
| Vitamin B₁ | 1.7 mg | (170 %) | ||
| Vitamin B₂ | 4.1 mg | (373 %) | ||
| Niacin | 94.8 mg | (790 %) | ||
| Vitamin B₆ | 8.9 mg | (636 %) | ||
| Folate | 754 μg | (251 %) | ||
| Pantothenic acid | 16.3 mg | (272 %) | ||
| Biotin | 127 μg | (282 %) | ||
| Vitamin B₁₂ | 33.6 μg | (1,120 %) | ||
| Vitamin C | 86 mg | (91 %) | ||
| Potassium | 5,019 mg | (125 %) | ||
| Calcium | 2,581 mg | (258 %) | ||
| Magnesium | 498 mg | (166 %) | ||
| Iron | 22.6 mg | (151 %) | ||
| Iodine | 209 μg | (105 %) | ||
| Zinc | 24.4 mg | (305 %) | ||
| Saturated fatty acids | 230.6 g | |||
| Uric acid | 2,327 mg | |||
| Cholesterol | 2,591 mg | |||
| Complete sugar | 22 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- For the pastry
- 1.333 cups all-purpose flour (plus extra for rolling)
- ½ cup butter (chopped)
- For the topping
- 1 Tbsp butter
- 6 cups fresh Spinach (half sliced)
- Nutmeg (freshly grated)
- 3.333 cups Salmon fillet (skinned, boned and diced)
- 4 eggs
- ⅔ cup cream
- 1 ¾ cups cream cheese
- 1 cup Cheddar cheese (grated)
- 1 egg yolk
Preparation steps
1.
Mix the flour with two pinches of salt. Add the butter and 50 ml cold water and knead into a smooth pastry. Wrap in cling film and chill for one hour.
2.
Heat the butter in a saucepan and add the sliced spinach. Allow it to wilt, then season with salt and nutmeg.
3.
Heat the oven to 200°C (180 fan), 400°F, gas 6 and line a tart dish with baking paper.
4.
Roll out the pastry on a floured work surface and place it in the prepared baking dish. Cut off any excess pastry and arrange the edge in a wave shape. Place the spinach and salmon into the pastry and top with the remaining spinach leaves.
5.
Mix together the eggs, cream, cream cheese and Cheddar. Season with salt and freshly ground black pepper and pour over the filling.
6.
Brush the edges of the pastry with egg yolk. Bake for around 30 minutes until the egg mixture has fully solidified. Serve warm or cold.
