Alsatian Onion and Black Olive Tart
(0 votes)
(0 votes)
Health Score:
77 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr 25 min.
Preparation
ready in 2 h. 40 min.
Ready in
Calories:
1161
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,161 cal. | (55 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 208 g | (139 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 11.5 g | (38 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 8.1 μg | (14 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 12.9 mg | (108 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 337 μg | (112 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 26 μg | (58 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 853 mg | (21 %) | ||
| Calcium | 92 mg | (9 %) | ||
| Magnesium | 78 mg | (26 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 3 g | |||
| Uric acid | 240 mg | |||
| Cholesterol | 1 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the base
- 1 oz Yeast
- 1 tsp sugar
- ⅞ cup warm water
- 4 ½ cups Bread flour
- 1 tsp salt
- 2 Tbsps olive oil
- For the topping
- 3 Tbsps olive oil
- 18 ozs onions (thinly sliced)
- 2 cloves garlic cloves (finely chopped)
- 1 bay leaf
- 1 tsp finely chopped thyme
- 1 tsp salt
- freshly ground Black pepper
- 12 Anchovy fillet (drained if canned)
- 25 black Olives
- To garnish
- thyme
Preparation
Kitchen utensils
2 Small bowls, 1 Cutting board, 1 Serrated knife, 1 Small knife, 1 Large knife, 1 Bowl, 1 Tablespoon, 1 Non-stick pan, 1 Wooden spoon, 1 Fine-mesh sieve, 1 Paper towel, 1 Toothpick, 1 Roasting pan, 1 Measuring cups, 1 Brush, 1 Peeler, 1 Pot, 1 Sieve, 1 Citrus juicer, 1 große Skillet
Preparation steps
1.
For the base: mix together the yeast, sugar and water and set aside until frothy.
2.
Put the flour and salt into a mixing bowl, make a well in the centre and pour in the olive oil and the yeast mixture. Mix to make a stiff but pliable dough.
3.
Knead on a lightly floured surface for about 10 minutes until smooth and elastic. Shape the dough into a ball and leave in a warm place for about 1 hour, until doubled in size.
4.
For the filling: heat the olive oil in a frying pan and cook the onions and garlic slowly over a low heat for about 20 minutes until very soft and transparent, but not browned. Stir in the herbs and seasoning and leave to cool. Remove the bay leaf
5.
Heat the oven to 200°C (180° fan) 400°F gas 6. Grease a Swiss roll tin or rectangular baking tin
6.
Press the bread dough into the tin. Spread the cooled onion mixture over the bread dough and arrange the anchovies and olives in a lattice pattern on top. Cover with oiled clingfilm and leave to rise in a warm place for 10-15 minutes.
7.
Cook for 25-30 minutes until the base is cooked through and the edges are golden. Scatter with thyme to garnish.
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