Salmon Florentine Tart

0
Average: 0 (0 votes)
(0 votes)
Salmon Florentine Tart
share Share
print
bookmark_border Copy URL
Health Score:
Health Score
9,3 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 2 h. 10 min.
Ready in
Calories:
552
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie552 kcal(26 %)
Protein35 g(36 %)
Fat37.77 g(33 %)
Carbohydrates19.32 g(13 %)
Sugar added0 g(0 %)
Roughage3.74 g(12 %)
Vitamin A1,930.31 mg(241,289 %)
Vitamin D0.94 μg(5 %)
Vitamin E5.92 mg(49 %)
Vitamin B₁0.49 mg(49 %)
Vitamin B₂1.05 mg(95 %)
Niacin17.62 mg(147 %)
Vitamin B₆1.18 mg(84 %)
Folate401.32 μg(134 %)
Pantothenic acid2.15 mg(36 %)
Biotin6.28 μg(14 %)
Vitamin B₁₂3.28 μg(109 %)
Vitamin C47.85 mg(50 %)
Potassium1,569.06 mg(39 %)
Calcium296.38 mg(30 %)
Magnesium175.87 mg(59 %)
Iron6.25 mg(42 %)
Iodine31.17 μg(16 %)
Zinc2.3 mg(29 %)
Saturated fatty acids18.74 g
Cholesterol218.29 mg
Author of this recipe:
How healthy are the main ingredients?
SpinachNutmegegg

Ingredients

for
1
For the pastry
1.333 cups
All purpose flour (plus extra for rolling)
½ cup
butter (chopped)
For the topping
1 tablespoon
6 cups
fresh Spinach (half sliced)
Nutmeg (freshly grated)
3.333 cups
Salmon fillet (skinned, boned and diced)
4
cup
1 ¾ cups
1 cup
1

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.