Tartlets with Dates, Arugula and Smoked Salmon
Nutritional values
(Percentage of daily recommendation)
| Calorie | 491 cal. | (23 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.7 g | (12 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 27.9 μg | (47 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.6 mg | (47 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 40 μg | (13 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 8 μg | (18 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 441 mg | (11 %) | ||
| Calcium | 192 mg | (19 %) | ||
| Magnesium | 36 mg | (12 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 16.9 g | |||
| Uric acid | 21 mg | |||
| Cholesterol | 161 mg | |||
| Complete sugar | 22 g |
Ingredients
- For the pastry
- 200 grams Pastry flour
- 100 grams butter
- 1 pinch salt
- 1 egg
- softened butter (for ramekins)
- Pastry flour (for ramekins)
- Pastry flour (for work surface)
- For the topping
- 2 handfuls Arugula
- 250 grams Date
- 150 grams Crème fraiche
- 100 milliliters Whipped cream
- 2 eggs
- 80 grams grated pecorino romano
- peppers
- Nutmeg
- salt
- 8 thin slices Smoked salmon (for garnishing)
Preparation steps
For the pastry: pile flour on the work surface and make a well in the center. Cut cold butter into pieces and arrange around the well. Sprinkle salt over it and add beaten egg into the well.Chop with a knife until crumbly and quickly knead with hands to a smooth pastry. If necessary, add more water or cold water. Wrap in plastic wrap and refrigerate for 30 minutes.
Butter ramekins with a little softened butter and sprinkle with flour.
Rinse and spin dry arugula, tear into smaller pieces as needed. Pit and chop dates. Whisk crème fraîche with cream, eggs and half of cheese in a bowl and season with pepper, nutmeg and a little salt.
Roll out pastry on a floured surface and cut out circles to fit ramekins. Line ramekins with pastry, making edges all around. Spread arugula and dates in ramekins and top with creme fraiche mixture. Sprinkle with remaining cheese and bake in preheated oven at 180°C (approximately 350°F) for about 25 minutes or until golden brown.
Remove tartlets from oven and cool briefly. Remove from ramekins and cool completely. Top each with a slice of smoked salmon and serve.
