Flaky Salmon and Asparagus Tart
Source of Recipe
about.com
List of Ingredients
Makes 6 servings.
1/2 cup all-purpose flour
1/2 cup whole-wheat flour
1/4 cup soft margarine
6 asparagus spears
1 (7-ounce) can salmon, drained, flaked and bones removed
2 eggs
1/2 cup nonfat milk
Salt and freshly ground black pepperRecipe
Sift the flours into a bowl. Add any bran remaining in the sifter back into the bowl. Cut in the margarine until the mixture resembles fine bread crumbs. Add enough cold water to mix to a soft dough. Shape into a ball, cover, and refrigerate 30 minutes.
Preheat oven to 400°F (205°C). Roll out dough on a lightly floured board to a 10-inch circle. Use to line an 8-inch tart pan.
Blanch the asparagus in boiling salted water for 5 minutes. Cool in iced water. Arrange salmon in bottom of pastry shell. Drain asparagus and arrange on top of the salmon. Beat the eggs, milk, salt and pepper together in a small bowl. Pour over asparagus.
Bake 35 to 40 minutes or until filling is set. Serve either hot or cold.
Nutritional Information (per serving): 225 Cal; 12 g Total Fat (2 g Sat Fat); 17 g Carb; 85 mg Cholesterol; 369 mg Sodium; 12 g Protein; 2 g Dietary Fiber.
Dietary Exchanges: 1 Starch; 1 Meat; 2 Fat.
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