Bacon and Onion Tart
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,700 cal. | (176 %) | ||
| Protein | 106 g | (108 %) | ||
| Fat | 281 g | (242 %) | ||
| Carbohydrates | 193 g | (129 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.3 g | (34 %) |
| Vitamin A | 3.2 mg | (400 %) | ||
| Vitamin D | 13.8 μg | (69 %) | ||
| Vitamin E | 25.8 mg | (215 %) | ||
| Vitamin K | 151.1 μg | (252 %) | ||
| Vitamin B₁ | 2.1 mg | (210 %) | ||
| Vitamin B₂ | 2.5 mg | (227 %) | ||
| Niacin | 31 mg | (258 %) | ||
| Vitamin B₆ | 1.7 mg | (121 %) | ||
| Folate | 348 μg | (116 %) | ||
| Pantothenic acid | 7.9 mg | (132 %) | ||
| Biotin | 108.2 μg | (240 %) | ||
| Vitamin B₁₂ | 9.7 μg | (323 %) | ||
| Vitamin C | 53 mg | (56 %) | ||
| Potassium | 2,311 mg | (58 %) | ||
| Calcium | 601 mg | (60 %) | ||
| Magnesium | 163 mg | (54 %) | ||
| Iron | 10.4 mg | (69 %) | ||
| Iodine | 78 μg | (39 %) | ||
| Zinc | 10.5 mg | (131 %) | ||
| Saturated fatty acids | 153 g | |||
| Uric acid | 365 mg | |||
| Cholesterol | 2,005 mg | |||
| Complete sugar | 30 g |
Ingredients
- For the dough
- 200 grams Pastry flour
- 100 grams butter
- 1 egg
- salt
- Pastry flour (for the work surface)
- butter (for the baking sheet)
- For the topping
- 5 onions
- 150 grams Smoked bacon
- 2 Tbsps vegetable oil
- 1 handful parsley
- 5 eggs
- 150 grams Crème fraiche
- 250 milliliters Whipped cream
- salt
- freshly ground peppers
- Nutmeg
Preparation steps
In a bowl, combine the flour and a pinch of salt. Cut in the butter until the mixture resembles coarse crumbs. Add the egg and if necessary, a little water and knead to a smooth dough. Wrap in plastic wrap and refrigerate 30 minutes.
Preheat the oven to 180°C (approximately 350°F convection. Brush the baking sheet with butter.
For the topping, peel the onions, halve and cut into strips. Heat the oil in a skillet, cut the bacon into strips and saute briefly. Add the onions and saute, stirring occasionally until lightly golden. Season with salt, pepper and nutmeg and let cool.
On a lightly floured work surface, roll out the pastry and fit it into the baking sheet. Spread the onion mixture on top. Rinse the parsley, shake dry, pluck off the leaves, chop and transfer to a bowl and stir in the eggs, sour cream and cream until smooth. Add salt, pepper and nutmeg and pour the cast on the base.
Bake in the oven until golden brown about 45 minutes.
