Alsatian Onion and Black Olive Tart

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Alsatian Onion and Black Olive Tart
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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)
Calorie1,161 cal.(55 %)
Protein34 g(35 %)
Fat20 g(17 %)
Carbohydrates208 g(139 %)
Sugar added2 g(8 %)
Roughage11.5 g(38 %)
Vitamin A0 mg(0 %)
Vitamin D1.8 μg(9 %)
Vitamin E3.3 mg(28 %)
Vitamin K8.1 μg(14 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.4 mg(36 %)
Niacin12.9 mg(108 %)
Vitamin B₆0.5 mg(36 %)
Folate337 μg(112 %)
Pantothenic acid1.8 mg(30 %)
Biotin26 μg(58 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C10 mg(11 %)
Potassium853 mg(21 %)
Calcium92 mg(9 %)
Magnesium78 mg(26 %)
Iron4.7 mg(31 %)
Iodine27 μg(14 %)
Zinc2.3 mg(29 %)
Saturated fatty acids3 g
Uric acid240 mg
Cholesterol1 mg
Complete sugar10 g

Ingredients

for
4
For the base
1 oz Yeast
1 tsp sugar
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
How healthy are the main ingredients?
onionolive oilolive oilsugargarlic clovethyme
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.