Mushroom Tart
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,117 cal. | (53 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 90 g | (78 %) | ||
| Carbohydrates | 50 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.9 g | (26 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 5.6 μg | (28 %) | ||
| Vitamin E | 6 mg | (50 %) | ||
| Vitamin K | 7.7 μg | (13 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 16.4 mg | (137 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 89 μg | (30 %) | ||
| Pantothenic acid | 4.5 mg | (75 %) | ||
| Biotin | 35.8 μg | (80 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 769 mg | (19 %) | ||
| Calcium | 345 mg | (35 %) | ||
| Magnesium | 51 mg | (17 %) | ||
| Iron | 6.3 mg | (42 %) | ||
| Iodine | 116 μg | (58 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 49.1 g | |||
| Uric acid | 103 mg | |||
| Cholesterol | 400 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 250 grams Pastry flour
- 125 grams butter
- 4 eggs
- salt
- 250 grams Porcini mushroom
- 250 grams Chanterelle
- 2 onions
- 75 grams Bacon
- 2 Tbsps vegetable oil
- salt
- freshly ground peppers
- 1 tsp chopped rosemary
- 200 grams Mascarpone
- 100 milliliters Whipped cream
- 100 grams grated Gruyere
- Nutmeg
Preparation steps
Mix the flour, butter, 1 egg and 1 pinch of salt. Knead into a smooth dough. Wrap the dough in plastic and chill for about 30 minutes.
Rinse the mushrooms and cut into smaller pieces, as needed. Peel and finely chop the onions. Finely dice the bacon and saute in hot oil. Add the mushrooms and onions. Simmer until the liquid has evaporated. Season with salt and pepper. Remove from the heat and let cool slightly.
Mix the mascarpone, cream, remaining eggs and cheese. Season with salt, pepper and nutmeg. Fold into the mushrooms. Fold in the rosemary.
Knead the dough and roll out on a floured surface. Line a greased pan with the dough, forming an edge.
Pierce the dough several times with a fork. Spread the mushroom mixture on top and smooth. Bake for 40-45 minutes at 200°C (approximately 400°F), until golden brown. Remove from the oven, let cool and serve.
