Bacon and Mushroom Tart
Nutritional values
(Percentage of daily recommendation)
| Calorie | 708 cal. | (34 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 60 g | (52 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.4 g | (11 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 3.4 μg | (17 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 17.4 μg | (29 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 9.5 mg | (79 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 55 μg | (18 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 22.7 μg | (50 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 611 mg | (15 %) | ||
| Calcium | 529 mg | (53 %) | ||
| Magnesium | 45 mg | (15 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 29 μg | (15 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 35.5 g | |||
| Uric acid | 81 mg | |||
| Cholesterol | 202 mg | |||
| Complete sugar | 4 g |
Ingredients
- For the base
- 1 packet Puff pastry dough (450 g, frozen)
- 1 egg yolk
- For the filling
- 400 grams button Mushroom
- 1 yellow onion
- 50 grams Bacon (thinly sliced)
- 3 Tbsps butter
- 1 Tbsp lemon juice
- salt
- freshly ground peppers
- 1 tsp paprika
- 2 tsps oregano
- 200 grams middle-aged Gouda (grated)
- Also
- 1 Tbsp finely chopped Sage (for garnish)
Preparation steps
For the base, thaw the puff pastry.
For the filling, trim the mushrooms and cut into thin slices. Peel the onion and cut into cubes.
Suaté the onion in some butter for about 4 minutes. Add the mushrooms and cook for a few more minutes. Season with lemon juice, salt, pepper and paprika. Fry the bacon in a dry skillet until crispy.
Brush the baking pan with oil.
Lay the pastry on top of each other and roll out. Place in the dish, forming an edge. Glaze the border with the beaten egg yolk and prick the pastry base several times with a fork.
Spread the mushroom and onion mixture over the base. Distribute the cheese and the bacon over the top and season with salt and pepper. Garnish with oregano.
Bake the tart in a preheated oven at 220°C (approximately 425ºF) for about 25 minutes.
Serve garnished with sage.
