Camembert Onion Tart
Nutritional values
(Percentage of daily recommendation)
| Calorie | 928 cal. | (44 %) | ||
| Protein | 30.01 g | (31 %) | ||
| Fat | 65.32 g | (56 %) | ||
| Carbohydrates | 54.96 g | (37 %) | ||
| Sugar added | 3.14 g | (13 %) | ||
| Roughage | 2.18 g | (7 %) |
| Vitamin A | 642.02 mg | (80,253 %) | ||
| Vitamin D | 2.65 μg | (13 %) | ||
| Vitamin E | 7.65 mg | (64 %) | ||
| Vitamin B₁ | 0.23 mg | (23 %) | ||
| Vitamin B₂ | 0.69 mg | (63 %) | ||
| Niacin | 4.15 mg | (35 %) | ||
| Vitamin B₆ | 0.25 mg | (18 %) | ||
| Folate | 96.47 μg | (32 %) | ||
| Pantothenic acid | 0.83 mg | (14 %) | ||
| Biotin | 7.94 μg | (18 %) | ||
| Vitamin B₁₂ | 2.01 μg | (67 %) | ||
| Vitamin C | 11.91 mg | (13 %) | ||
| Potassium | 467.76 mg | (12 %) | ||
| Calcium | 514.4 mg | (51 %) | ||
| Magnesium | 24.94 mg | (8 %) | ||
| Iron | 2.32 mg | (15 %) | ||
| Iodine | 76.62 μg | (38 %) | ||
| Zinc | 1.27 mg | (16 %) | ||
| Saturated fatty acids | 35.57 g | |||
| Cholesterol | 349.29 mg |
Ingredients
- For the pastry
- 200 grams Pastry flour
- ½ tsp salt
- 100 grams cold butter
- 1 egg
- Pastry flour (for work surface)
- dried Legume (for blind baking)
- For the topping
- 500 grams onions
- 2 Tbsps vegetable oil
- 1 Tbsp sugar
- 4 eggs
- 100 grams freshly grated Emmentaler cheese
- 200 milliliters Whipped cream
- salt
- freshly ground peppers
- 150 grams Camembert
- 2 Tbsps freshly chopped parsley
Preparation steps
For the pastry: pile flour on the work surface, mix with salt and make a well in the center. Cut cold butter into small pieces and arrange around the well. Place an egg into the well and chop all ingredients with the knife until crumbly. Quickly knead to a smooth pastry, adding more water or flour as needed. Shape into a ball and wrap in plastic wrap, refrigerate for 30 minutes.
For the topping: peel onions and slice into thin strips. Heat oil in a pan and saute onions for about 5 minutes or until slightly soft. Sprinkle with sugar and caramelize slightly.
Roll out pastry on a floured surface and line tart pan with it, making an edge all around. Cover with parchment paper and weigh down with beans. Bake in preheated oven at 180°C (approximately 350°F) for about 10 minutes.
Whisk eggs with cheese and cream. Season with salt and pepper.
Take out tart from the oven and remove beans and paper. Spread onions over pastry and pour cream mixture over. Cut Camembert into slices and spread evenly on the top. Bake for 40 more minutes or until golden brown. Sprinkle with parsley and serve hot or cool.
