A colourful savory tart that is particularly suitable for a luncheon or buffet.
1/2 cup (125ml) of all purpose flour
1/2 cup (125ml) of whole wheat flour
1/4 cup (60ml) of soft margarine
6 Asparagus spears
1 seven ounce (200ml) can of salmon, drained, flaked and bones removed
1/2 cup (125ml) skim milk
Salt and freshly ground black pepper
Sift the flours into a bowl. Add any bran remainng in the sifter back in 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 for 30 minutes.
Preheat your oven to 400F (200C).
Roll out your dough on a lightly floured board to a 10 inch (25cm) circle. Use the dough to line of an 8 inch (20cm) tart pan.
Blanch the asparagus in boiling salted water for 5 minutes. Cool in iced water.
Arrange the salmon in teh bottom of the pastry shell.
Drain the asparagus and arrange on top of the salmon.
Beat the milk, eggs, salt & pepper together in a small bowl. Pour over the asparagus.
Bake 35 to 40 minutes or until the filling is set. Serve either hot or cold. Makes 6 servings.
Per serving: 1/6 the of the recipe.
Calories = 225
g protein = 12
g carbohydrate = 17
g dietary fiber = 2
g fat - total = 12
g saturated fat = 2
mg cholestrol = 86
mg sodium = 369
Per serving = 1 starch and 1 & 1/2 protein & 1 & 1/2 fats
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