Anchovy and Onion Tart
(0 votes)
(0 votes)
Health Score:
73 / 100
Difficulty:
moderate
Difficulty
Preparation:
2 h.
Preparation
Calories:
707
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 707 cal. | (34 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 104 g | (69 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 7 g | (23 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 20 μg | (100 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 4.8 μg | (8 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 32.5 mg | (271 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 528 μg | (176 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 35.8 μg | (80 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 797 mg | (20 %) | ||
| Calcium | 122 mg | (12 %) | ||
| Magnesium | 94 mg | (31 %) | ||
| Iron | 8.6 mg | (57 %) | ||
| Iodine | 41 μg | (21 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 2.5 g | |||
| Uric acid | 450 mg | |||
| Cholesterol | 13 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- For the dough
- ½ cup Yeast
- 3.333 cups Bread flour
- 1 tsp sugar
- ⅞ cup warm water
- 1 tsp salt
- 2 Tbsps olive oil
- For the topping
- 3 Tbsps olive oil
- 2 large onions (finely sliced)
- 2 cloves garlic cloves (crushed)
- 2 ½ cups salted Anchovy fillet (drained)
- 1 Tbsp dried herbes de Provence
- 1 cup black Olives
- salt
- peppers
Preparation steps
1.
For the dough: Mix the yeast, sugar and water together and set aside until it begins to froth.
2.
Place the flour and salt in a large mixing bowl, make a well in the centre and pour in the olive oil and the yeast mixture and mix well to make a stiff, but pliable dough.
3.
Knead the dough on a lightly floured surface for 10 minutes until smooth and elastic in consistency. Shape the dough into a ball, and place in a bowl. Cover with a tea-towel and leave to rise in a warm place for about an hour until its doubled in size.
4.
Preheat the oven to gas 200°C | 400F | gas 6.
5.
For the topping: In a frying pan heat the oil until spitting. Turn the heat down.
6.
Cook off the onions and garlic in the frying pan over a low heat until they begin to sweat and soften. This should take about 10 minutes. Remove from the heat.
7.
Roll out the dough on a lightly floured work-surface. Lightly grease an oblong or square tart tin (preferably non-stick).
8.
Line the tart tin with the dough and prick the bottom a few times with a fork. Distribute the onions and garlic evenly across the dough.
9.
Make a lattice in diagonals across the onion with the anchovy fillets. Top with black olives and sprinkle with the herbs de Provence, add some salt and pepper.
10.
Place into the oven for 15-20 minutes until the dough is golden brown. Fan assisted ovens may take a little less time.
11.
Serve with a salad for a delicious lunch or light evening meal.
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