Cream Cheese and Mushroom Tart with Chives
Nutritional values
(Percentage of daily recommendation)
| Calorie | 4,230 cal. | (201 %) | ||
| Protein | 113 g | (115 %) | ||
| Fat | 350 g | (302 %) | ||
| Carbohydrates | 161 g | (107 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 40.8 g | (136 %) |
| Vitamin A | 3.5 mg | (438 %) | ||
| Vitamin D | 10.7 μg | (54 %) | ||
| Vitamin E | 19 mg | (158 %) | ||
| Vitamin K | 86.2 μg | (144 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 2.6 mg | (236 %) | ||
| Niacin | 40.9 mg | (341 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 406 μg | (135 %) | ||
| Pantothenic acid | 11.8 mg | (197 %) | ||
| Biotin | 94.6 μg | (210 %) | ||
| Vitamin B₁₂ | 4 μg | (133 %) | ||
| Vitamin C | 44 mg | (46 %) | ||
| Potassium | 2,967 mg | (74 %) | ||
| Calcium | 1,163 mg | (116 %) | ||
| Magnesium | 329 mg | (110 %) | ||
| Iron | 29.7 mg | (198 %) | ||
| Iodine | 72 μg | (36 %) | ||
| Zinc | 13.5 mg | (169 %) | ||
| Saturated fatty acids | 201.9 g | |||
| Uric acid | 188 mg | |||
| Cholesterol | 843 mg | |||
| Complete sugar | 33 g |
Ingredients
- For the base
- 100 grams butter
- 200 grams Crispbread (wholemeal)
- 2 Tbsps Walnut
- 30 grams aged Gouda
- For the topping
- 250 grams Chanterelle
- 10 sheets gelatin
- 400 grams cream cheese
- 200 milliliters Sour cream
- 200 milliliters Whipped cream
- ½ lemon (untreated)
- ½ bunch Chives
- salt
- peppers (from the mill)
- To garnish
- ½ bunch Chives
Preparation steps
For the base, line a springform pan with parchment paper or place a cake ring on a cake plate.
Melt the butter. Crumble the crispbread (in a freezer bag with a rolling pin). Chop walnuts and grate the cheese. Add melted butter to the other ingredients, blend and press into the springform pan base or in the cake ring. Place in refrigerator.
Meanwhile, for the topping rinse the chanterelles, trim and cut into bite-sized pieces. Drain well.
Soften the gelatin in cold water.
Mix cream cheese with sour cream, heavy cream and grated lemon zest. Cut the chives finely, stir into topping and season with salt and pepper.
Squeeze the gelatin. Dissolve gelatin while stirring over low heat, then add 2-3 tablespoons cream cheese mixture and stir thoroughly. Stir mixture vigorously with the remaining cream cheese mixture.
Arrange the mushrooms on the base and pour the cheese mixture on top. Smooth surface and allow to set in the refrigerator about 3 hours.
To garnish, cut the remaining chives into small rings and sprinkle on top.
