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Bacon and Mushroom Tart
(0 votes)
Health Score:
77 / 100
Difficulty:
easy
Preparation:
45 min.
Preparation
Calories:
708
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(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 %) |
more nutritional values
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 |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- 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
1.
For the base, thaw the puff pastry.
2.
For the filling, trim the mushrooms and cut into thin slices. Peel the onion and cut into cubes.
3.
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.
4.
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.
5.
Bake the tart in a preheated oven at 220°C (approximately 425ºF) for about 25 minutes.
Serve garnished with sage.
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