russian

Kalitki Style Rye Tarts with Potato and Green Onion

Name: Kalitki Style Rye Tarts with Potato and Green Onion
Yield: 1 serving
Cuisine: russian
Ingredients: 80 g rye flour; 120 g kefir; 240 g potato, peeled and diced; 15 g butter; 40 g whole milk; 20 g green onion, thinly sliced; 3 g salt; 1 g black pepper

This baked dish pairs rye flour with potato, peeled and diced, green onion, thinly sliced and kefir. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Medium

Balanced High satiety Vegetarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

18 g Protein

112 g Carbohydrates

18 g Fat

8 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

80g rye flour 291 kcal
120g kefir 66 kcal
240g potato, peeled and diced 185 kcal
15g butter 108 kcal
40g whole milk 24 kcal
20g green onion, thinly sliced 8 kcal
3g salt 0 kcal
1g black pepper 3 kcal

Cooking instructions

Heat oven to 425 F. Line a small sheet pan with parchment.
potatobutterwhole milkblack pepper
Boil potato in salted water until tender, 10-12 minutes. Drain well, mash with butter and milk until smooth; season with black pepper.
rye flourkefirsalt
In a bowl, mix rye flour, kefir, and salt to make a soft dough. Knead 1 minute; if sticky, dust with a little extra rye flour.
Roll dough into one thin round (about 7 inches). Cut into 2 equal ovals. Fold edges up to form open-faced tarts with a raised rim.
potatogreen onion
Divide mashed potato between tarts. Sprinkle green onion over the top.
butter
Bake 12-15 minutes until edges are set and lightly browned. Brush the rims with a little butter (from the filling) if desired. Serve warm.