Bell Pepper and Chorizo Tarte
Healthy, because
Even smarter
Nutritional values
Vitamin A from the paprika helps the skin to look beautiful and healthy and improves vision. The pepperoni also contains capsaicin, which on the one hand provides the typical pungency and on the other hand boosts the metabolism and thus also accelerates fat burning. And what would a tarte flambée be without sour cream? It provides bone-strengthening calcium and, together with Serrano ham and chorizo, contributes to the protein supply.
Instead of Serrano ham and chorizo, how about a bresaola on the tarte flambée? The Italian beef ham is also nicely spicy, goes well with olives and contains less inflammatory arachidonic acid.
(Percentage of daily recommendation)
| Calorie | 891 cal. | (42 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 102 g | (68 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 7.9 g | (26 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.6 mg | (38 %) | ||
| Vitamin K | 12.3 μg | (21 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 13.2 mg | (110 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 306 μg | (102 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 20.1 μg | (45 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 125 mg | (132 %) | ||
| Potassium | 937 mg | (23 %) | ||
| Calcium | 129 mg | (13 %) | ||
| Magnesium | 79 mg | (26 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 3.7 mg | (46 %) | ||
| Saturated fatty acids | 15.1 g | |||
| Uric acid | 199 mg | |||
| Cholesterol | 85 mg | |||
| Complete sugar | 10 g |
Ingredients
- For the dough
- 500 grams Pastry flour
- 1 tsp salt
- ½ cube Yeast
- 1 tsp sugar
- For the filling
- 2 red Bell pepper
- 2 mild, red Pepperoncini
- 1 onion
- 1 garlic clove
- 200 grams Sour cream
- 1 Tbsp lemon juice
- salt
- peppers
- 200 grams Chorizo
- 150 grams black Olives (pitted)
- 100 grams Serrano ham
Preparation steps
For the dough: Mix flour with salt in a bowl. Dissolve yeast with sugar in 200 ml (approximately 6 3/4 ounces) lukewarm water. Add yeast water to flour and process with the dough hook of a hand mixer until smooth. If necessary add more flour or water. Knead dough by hand, shape into a ball, place in the bowl and let rest uncovered for about 1 hour in a warm place.
For the filling: Rinse red bell peppers, cut in half, remove seeds and ribs and cut flesh into columns. Rinse peperoncini, trim stalk, cut lengthwise, scrape out seeds and cut into rings. Peel onion and slice finely. Peel garlic, dice finely and combine with sour cream then season with lemon juice, salt and pepper. Cut chorizo into slices. Drain olives.
Preheat oven to 220°C (approximately 425°F) and line a baking sheet with parchment paper.
Divide dough into four pieces and roll out on a floured surface into elongated patties. Spread sour cream thinly on top and sprinkle on some of the onions. Top with chorizo, bell peppers, peperoncini and olives. Bake in oven for about 15 minutes until edge is crispy.
Break up ham into small pieces. Allow the tarte to cool briefly, sprinkle with ham and serve immediately.
