Try this Roasted Capsicum & Salmon Tart recipe, or contribute your own.
Suggest a better description1. Preheat oven to 180*C.
2. Line a 36cm X12cm rectangle tart tin with pastry sheets. Cover with baking paper and baking beads or rice and blind bake in the oven for 15mins,
3. Remove pastry from the oven and remove baking beads or rice.
4. Arrange roasted capsicum and flaked salmon on the base of the pastry case. Combine light cream, beaten eggs, spring onions and parsley and gently pour into the pastry case.
5. Bake at 180*C for 20-25 minutes until golden and set.
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Serving Size: 1 Serving (506g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 918 | ||
Calories from Fat: 787 (86%) | ||
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Amt Per Serving | % DV | |
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Total Fat 87.4g | 117 % | |
Saturated Fat 52.4g | 262 % | |
Monounsaturated Fat 25.8g | ||
Polyunsanturated Fat 3.9g | ||
Cholesterol 543.7mg | 167 % | |
Sodium 259.5mg | 9 % | |
Potassium 669.4mg | 18 % | |
Total Carbohydrate 17.7g | 5 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 17.2g | ||
Protein 19.7g | 28 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 918
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