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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Flaky Salmon and Asparagus Tart

Source: Everyday Cooking for Diabetics, by Stella Bowling, ©1997 (Fisher Books)

A colorful, savory tart that is easily served at lunch as it is for a casual dinner.

Rating:
Prep Time:	40 minutes
Cook Time:	40 minutes
Difficulty:	Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	220.1

Total Carbs	17.0 g

Dietary Fiber	1.8 g

Sugars	1.4 g

Total Fat	12.0 g

Saturated Fat	2.2 g

Unsaturated Fat	2.3 g

Potassium	98.2 mg

Protein	11.9 g

Sodium	260.3 mg

Dietary Exchanges 12.0 Fat, 0.1 Vegetables, 1.2 Meat, 0.1 Milk, 0.9 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

0.5
0 1/2 cup white all purpose flour 0.5
0 1/2 cup whole wheat flour 0.25
0 1/4 cup Margarine, soft, 80% fat 6.0
6 each asparagus spears, fresh, small 7.0
7 oz canned salmon 2.0
2 each eggs 0.5
0 1/2 cup fat free milk 1.0
1 pinch black pepper 1.0
1 pinch salt

Directions

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 degrees F. 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.