Chanterelle Tarts
Nutritional values
(Percentage of daily recommendation)
| Calorie | 234 cal. | (11 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.2 g | (7 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 8.3 μg | (14 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.9 mg | (41 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 28 μg | (9 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 11.2 μg | (25 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 245 mg | (6 %) | ||
| Calcium | 25 mg | (3 %) | ||
| Magnesium | 12 mg | (4 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 10.1 g | |||
| Uric acid | 16 mg | |||
| Cholesterol | 117 mg | |||
| Complete sugar | 1 g |
Ingredients
- Ingredients
- 300 grams Puff pastry dough
- 2 egg yolks
- 400 grams Chanterelle
- 2 shallots
- 2 garlic cloves
- 2 Tbsps sunflower oil
- 1 splash dry white wine
- 3 Tbsps Crème fraiche
- 1 Tbsp freshly chopped parsley
- salt
- freshly ground peppers
- parsley (for garnishing)
Preparation steps
Roll out pastry until 3-4 mm (aapproximately 1/5 inch) thick and cut out 12-16 circles with a diameter of about 10 cm (approximately 4 inches). Out of half circles, cut out approximately 7 cm diameter circles (approximately 3 inches). Place small circles on top of larger circles and press lighly. Arrange on a lined with parchment paper baking sheet. Whisk egg yolks with 2 tablespoons of water and brush pastry with the mixture. Bake in preheated oven at 200°C (approximately 400°F) for about 20 minutes or until golden brown. Remove from oven and cool.
Clean chanterelles thoroughly and leave whole or halve, depending on size. Peel shallots and garlic and chop finely. Heat oil in a pan and saute shallots and garlic until translucent. Add mushrooms and saute for 3-4 minutes. Add white wine and creme fraiche. Sprinkle with parsley and season with salt and pepper. Place mushroom mixture into pastry circles and garnish with parsley leaves. Serve.
