Vegetable Tart with Salmon
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,369 cal. | (113 %) | ||
| Protein | 81 g | (83 %) | ||
| Fat | 168 g | (145 %) | ||
| Carbohydrates | 134 g | (89 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 18.4 g | (61 %) |
| Vitamin A | 1.6 mg | (200 %) | ||
| Vitamin D | 11.6 μg | (58 %) | ||
| Vitamin E | 11.5 mg | (96 %) | ||
| Vitamin K | 384 μg | (640 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 1.5 mg | (136 %) | ||
| Niacin | 41.5 mg | (346 %) | ||
| Vitamin B₆ | 2.7 mg | (193 %) | ||
| Folate | 402 μg | (134 %) | ||
| Pantothenic acid | 4.9 mg | (82 %) | ||
| Biotin | 21.2 μg | (47 %) | ||
| Vitamin B₁₂ | 9.8 μg | (327 %) | ||
| Vitamin C | 303 mg | (319 %) | ||
| Potassium | 2,690 mg | (67 %) | ||
| Calcium | 321 mg | (32 %) | ||
| Magnesium | 192 mg | (64 %) | ||
| Iron | 6.1 mg | (41 %) | ||
| Iodine | 58 μg | (29 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 95.2 g | |||
| Uric acid | 331 mg | |||
| Cholesterol | 509 mg | |||
| Complete sugar | 20 g |
Ingredients
- Ingredients
- 350 grams Puff pastry dough (frozen)
- 150 grams Broccoli
- 150 grams Cauliflower
- 150 grams green Beans
- salt
- 4 Cherry tomatoes
- 250 grams Salmon (without skin)
- ½ organic lemon (Juiced and zested)
- freshly ground peppers
- 1 handful Dill
- 2 Tbsps breadcrumbs
- 2 Tbsps melted butter
Preparation steps
Thaw puff pastry and line baking sheet with parchment paper.
Rinse broccoli and cauliflower. Rinse and dry beans, cut into smaller pieces, if desired. Bring a pot of salted water to a boil and cook beans with cauliflower for about 2 minutes. Add broccoli and cook for 2 more minutes. Drain and rinse in cold water, drain well. Spread vegetables on paper towels and pat dry. Rinse and halve tomatoes.
Rinse salmon and pat dry, cut into 3 cm (approximately 1 inch) pieces. Drizzle with 1-2 tablespoons of lemon juice and season with salt and pepper. Rinse dill, shake dry, pluck off tips and chop finely. Mix about half of dill with breadcrumbs, butter and lemon zest.
Roll our puff pastry and line baking sheet with it. Combine pre-cooked vegetables, tomatoes and salmon and spread on the pastry, leaving about 2-3 cm (approximately 1 inch) margin free. Sprinkle with breadcrumbs and bake in preheated oven at 200°C (approximately 400°F) for about 25 minutes. Remove from the oven and cool. Sprinkle with remaining dill.
Serve with a yogurt sauce, if desired.
