Chanterelle Tart
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,313 cal. | (158 %) | ||
| Protein | 66 g | (67 %) | ||
| Fat | 250 g | (216 %) | ||
| Carbohydrates | 205 g | (137 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 21.5 g | (72 %) |
| Vitamin A | 3.2 mg | (400 %) | ||
| Vitamin D | 15.4 μg | (77 %) | ||
| Vitamin E | 9.9 mg | (83 %) | ||
| Vitamin K | 139.8 μg | (233 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 2.3 mg | (209 %) | ||
| Niacin | 47.6 mg | (397 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 312 μg | (104 %) | ||
| Pantothenic acid | 13.8 mg | (230 %) | ||
| Biotin | 112 μg | (249 %) | ||
| Vitamin B₁₂ | 3.6 μg | (120 %) | ||
| Vitamin C | 67 mg | (71 %) | ||
| Potassium | 2,679 mg | (67 %) | ||
| Calcium | 411 mg | (41 %) | ||
| Magnesium | 143 mg | (48 %) | ||
| Iron | 31.7 mg | (211 %) | ||
| Iodine | 80 μg | (40 %) | ||
| Zinc | 7.6 mg | (95 %) | ||
| Saturated fatty acids | 146.3 g | |||
| Uric acid | 194 mg | |||
| Cholesterol | 1,197 mg | |||
| Complete sugar | 17 g |
Ingredients
- Ingredients
- 125 grams cold butter (cut into small pieces)
- 250 grams Pastry flour
- 1 pinch salt
- 100 milliliters water
- 2 garlic cloves
- 2 Tbsps butter
- 3 eggs
- 150 grams Crème fraiche
- 100 milliliters milk
- peppers
- 400 grams Chanterelle
- 1 bunch parsley (chopped)
- 2 Tbsps sun-dried Tomatoes (in oil)
- 50 grams smoked Bacon
- butter (for greasing the baking pan)
Preparation steps
Knead the flour, the pieces of butter, salt and water to a smooth dough. Wrap in plastic wrap and let rest for about 30 minutes.
Peel the garlic and finely chop. Rinse the scallions, trim and cut into thin rings. Sauté both in 1 tablespoon hot butter. Beat the eggs with crème fraîche, milk and scallions and season with salt and pepper.
Trim the mushrooms, leave whole or cut depending on the size. Saute in the remaining hot butter, season with salt and pepper and remove from the heat.
Coarsely chop the tomatoes.
Cut the bacon into strips and fry until crispy.
Roll out the dough onto a lightly floured surface and place in a buttered tart tin (about 15x30 cm)(approximately 6x12 inches), pressing the edges to fit. Preheat oven to 200°C (approximately 400°F) convection. Spoon the mushrooms onto the dough, pour the egg mixture over the top and bake the tart in the oven about 25-30 minutes until golden brown.
Remove from the oven, and serve sprinkled with tomato, bacon and parsley.
