White Fish and Egg Tarts

Name: White Fish and Egg Tarts
Total time: 2 h
Yield: 4
Ingredients: 2 cups all-purpose flour; 0.667 cup cold butter (chopped); 1 egg; butter (for the dishes); all-purpose flour (for the work surface); 10 cups fresh Spinach; 1 cup cream cheese; 2 tablespoons fresh parsley (chopped); 3 eggs; 1 cup cream (at least 30% fat); 1 cup fresh Parmesan (grated); 2 garlic (finely chopped); 1 Leek (diced); Nutmeg; 4 Cod (approx. 120 g each, skinned, ready-to-cook)

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Difficulty:

easy

Difficulty

Preparation:

50 min.

Preparation

ready in 2 h.

Ready in

Calories:

1516

calories

Calories

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Nutritional values

1 serving contains
(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 %)

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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

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Ingredients

for

servings

For the pastry: 2 cups
all-purpose flour; ⅔ cup
cold butter (chopped); 1
egg; butter (for the dishes); all-purpose flour (for the work surface)

For the topping: 10 cups
fresh Spinach; 1 cup
cream cheese; 2 tablespoons
fresh parsley (chopped); 3
eggs; 1 cup
cream (at least 30% fat); 1 cup
fresh Parmesan (grated); 2
garlic (finely chopped); 1
Leek (diced); Nutmeg; 4
Cod (approx. 120 g each, skinned, ready-to-cook)

How healthy are the main ingredients?

egg Spinach cream cheese parsley egg Parmesan

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Preparation steps

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.

Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and grease the dishes.

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.

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.