White Fish and Egg Tarts
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
ready in 2 h.
Ready in
Calories:
1516
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,516 kcal | (72 %) | ||
| Protein | 96.63 g | (99 %) | ||
| Fat | 91.09 g | (79 %) | ||
| Carbohydrates | 88.32 g | (59 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 19.19 g | (64 %) |
more nutritional values
| Vitamin A | 8,969.37 mg | (1,121,171 %) | ||
| Vitamin D | 5.3 μg | (27 %) | ||
| Vitamin E | 26.08 mg | (217 %) | ||
| Vitamin B₁ | 1.37 mg | (137 %) | ||
| Vitamin B₂ | 2.7 mg | (245 %) | ||
| Niacin | 33.25 mg | (277 %) | ||
| Vitamin B₆ | 2.35 mg | (168 %) | ||
| Folate | 1,845.99 μg | (615 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 3.57 μg | (8 %) | ||
| Vitamin B₁₂ | 3.85 μg | (128 %) | ||
| Vitamin C | 246.5 mg | (259 %) | ||
| Potassium | 5,480.27 mg | (137 %) | ||
| Calcium | 1,419.64 mg | (142 %) | ||
| Magnesium | 794.14 mg | (265 %) | ||
| Iron | 27.84 mg | (186 %) | ||
| Iodine | 86 μg | (43 %) | ||
| Zinc | 7.49 mg | (94 %) | ||
| Saturated fatty acids | 52.44 g | |||
| Cholesterol | 505.97 mg |
Author of this recipe:
EAT SMARTER
all recipes of this authorIngredients
for
4
- For the pastry
- 2 cups
- ⅔ cup
- 1
- butter (for the dishes)
- All purpose flour (for the work surface)
- For the topping
- 10 cups
fresh Spinach
- 1 cup
- 2 tablespoons
- 3
- 1 cup
cream (at least 30% fat)
- 1 cup
- 2
Garlic cloves (finely chopped)
- 1
Leek (diced)
- 4
Cod fillet (approx. 120 g each, skinned, ready-to-cook)
Preparation steps
1.
Pile the flour on the work surface and stir in a pinch of salt. Create a well in the middle and place the butter around the well. Crack the egg into the well and add 2-3 tbsp lukewarm water. Chop all the ingredients up together so that breadcrumbs are formed. Quickly knead into a ball, wrap in cling film and chill for 30 minutes.
2.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and grease the dishes.
3.
Blanche the spinach quickly in boiling salt water. Quench, wring out and chop. Mix together the cream cheese, parsley, eggs, cream and half the Parmesan. Stir in the spinach, garlic and the leek and season with salt ground black pepper and nutmeg.
4.
Split the dough into quarters and roll each piece into a circle. Place the pastry circles in the dishes creating an edge all the way round. Season the fish with salt and ground black pepper and place onto the pastry. Spread the filling on top, sprinkle with the remaining cheese and bake for around 40 min until golden brown.
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