Smoked Salmon and Potato Tart

0
Average: 0 (0 votes)
(0 votes)
Smoked Salmon and Potato Tart
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
1 hr 40 min.
Preparation
Calories:
419
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie419 kcal(20 %)
Protein13.65 g(14 %)
Fat30.59 g(26 %)
Carbohydrates22.85 g(15 %)
Sugar added0 g(0 %)
Roughage0.73 g(2 %)
Vitamin A324.5 mg(40,563 %)
Vitamin D1.29 μg(6 %)
Vitamin E2.65 mg(22 %)
Vitamin B₁0.28 mg(28 %)
Vitamin B₂0.41 mg(37 %)
Niacin6.67 mg(56 %)
Vitamin B₆0.34 mg(24 %)
Folate69.24 μg(23 %)
Pantothenic acid0.83 mg(14 %)
Biotin2.1 μg(5 %)
Vitamin B₁₂1.42 μg(47 %)
Vitamin C6.22 mg(7 %)
Potassium400.15 mg(10 %)
Calcium39.15 mg(4 %)
Magnesium23.49 mg(8 %)
Iron1.56 mg(10 %)
Iodine27.56 μg(14 %)
Zinc0.55 mg(7 %)
Saturated fatty acids17.5 g
Cholesterol162.05 mg
Author of this recipe:

Ingredients

for
8
Ingredients
9 ounces
waxy potatoes (peeled and cut into 1 cm slices)
2 tablespoons
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
1.333 cups

Preparation steps

1.
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.
2.
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.
3.
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.
4.
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.
5.
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.
6.
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.