Smoked Salmon and Potato Tart

Name: Smoked Salmon and Potato Tart
Total time: 1 h 40 min
Yield: 8
Ingredients: 9 ozs waxy potatoes (peeled and cut into 1 cm slices); 2 Tbsps butter; 2 shallots (finely chopped); 4 slices smoked Salmon (cut into bite-sized pieces); 3 large eggs; 1.125 cups double cream; 0.5 cup butter; 1.333 cups all-purpose flour

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Health Score:

70 / 100

Difficulty:

easy

Difficulty

Preparation:

1 hr 40 min.

Preparation

Calories:

435

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	435 cal.	(21 %)
Protein	18 g	(18 %)
Fat	31 g	(27 %)
Carbohydrates	22 g	(15 %)
Sugar added	0 g	(0 %)
Roughage	1.2 g	(4 %)

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more nutritional values

Vitamin A	0.2 mg	(25 %)
Vitamin D	3.4 μg	(17 %)
Vitamin E	2.5 mg	(21 %)
Vitamin K	3.7 μg	(6 %)
Vitamin B₁	0.2 mg	(20 %)
Vitamin B₂	0.3 mg	(27 %)
Niacin	9.6 mg	(80 %)
Vitamin B₆	0.5 mg	(36 %)
Folate	59 μg	(20 %)
Pantothenic acid	0.6 mg	(10 %)
Biotin	6.2 μg	(14 %)
Vitamin B₁₂	2.9 μg	(97 %)
Vitamin C	7 mg	(7 %)
Potassium	474 mg	(12 %)
Calcium	38 mg	(4 %)
Magnesium	31 mg	(10 %)
Iron	1.1 mg	(7 %)
Iodine	7 μg	(4 %)
Zinc	0.7 mg	(9 %)
Saturated fatty acids	15.7 g
Uric acid	15 mg
Cholesterol	175 mg
Complete sugar	2 g

Author of this recipe:

EAT-SMARTER

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Ingredients

for

servings

Ingredients: 9 ozs waxy potatoes (peeled and cut into 1 cm slices); 2 Tbsps butter; 2 shallots (finely chopped); 4 slices smoked Salmon (cut into bite-sized pieces); 3 large eggs; 1 ⅛ cups double cream

For the pastry: ½ cup butter; 1.333 cups all-purpose flour

How healthy are the main ingredients?

Salmon potato shallot egg

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Preparation steps

To make the pastry, rub the butter into the flour with a pinch of salt until the mixture resembles fine breadcrumbs. Stir in enough cold water to bring the pastry together into a pliable dough and chill for 30 minutes.

Cook the potatoes in boiling salted water for 8 minutes or until tender to the point of a knife. Drain well. Heat the butter in a small saucepan over a low heat and fry the shallots for 5 minutes to soften without colouring. Leave to cool.

Preheat the oven to 190°C (170° fan) / 375F / gas 5. Roll out the pastry on a floured surface and use it to line a 23 cm tart case. Trim the edges, leaving a 1 cm overhang to allow for shrinkage. Prick the pastry all over with a fork, line with greaseproof baking paper and fill with baking beans or rice.

Bake the case for 10 minutes then remove the paper and baking beans and return to the oven for a further 5 minutes or until the pastry is golden brown and crisp.

Lower the oven temperature to 150°C (130° fan) / 300F / gas 2. Arrange the potatoes in the pastry case and top with the smoked salmon. Lightly beat the eggs with the cream and fried shallots and season with salt and white pepper. Pour the mixture over the salmon, shaking the tin to level.

Bake the quiche for 30 - 45 minutes or until the filling has set with just a slight wobble in the centre. Leave to cool a little and serve warm or at room temperature.

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