Crispy Onion Flatbread
At least once in autumn, a hearty onion tart should be served! However, it is best to try this fruity and spicy creation several times. The combination of onions, grapes and sheep's cheese, baked on crispy wholemeal dough, covers about one third of the daily requirement of the three important minerals calcium, magnesium and potassium.
Prepare the onion tart with reduced fat and thus also with fewer calories using low-fat sheep's cheese.
(Percentage of daily recommendation)
| Calorie | 459 cal. | (22 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 59 g | (39 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 8 g | (27 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 7.1 mg | (59 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 111 μg | (37 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 11.8 μg | (26 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 6.1 mg | (6 %) | ||
| Potassium | 5,559 mg | (139 %) | ||
| Calcium | 294 mg | (29 %) | ||
| Magnesium | 98 mg | (33 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 7.2 g | |||
| Uric acid | 134 mg | |||
| Cholesterol | 23 mg |
Ingredients
Preparation steps
Add 125 ml (approximately 1/2 cup) lukewarm water to a small bowl, crumble in the yeast, add honey and stir until smooth.
Place flour in a mixing bowl. Add salt, olive oil and yeast mixture and knead with the dough hook of a hand mixer until smooth.
Cover dough and let rise until doubled in size in a warm place, about 40 minutes.
Meanwhile, rinse green and red grapes thoroughly under warm water and drain well in a sieve. Halve red grapes and remove seeds.
Knead the dough again. Dust the work surface with flour and roll out the dough to the size of a baking sheet (30 x 40 cm) (approximately 12 x 16 inches). Roll dough onto the rolling pin. Line a baking sheet with parchment paper, roll the dough out onto the sheet and then invert a second baking sheet on top as a cover. Let rise for 20 minutes.
Meanwhile, peel, halve and slice onions into thin rings. Rinse rosemary, shake dry and pluck off the needles.
Distribute onions, grapes and rosemary over dough. Drain feta cheese and crumble it over the dough. Bake in preheated oven at 200°C (fan 180°C, gas mark 3) (approximately 400°F/convection 350°F) for about 35 minutes. While still warm, divide into pieces and serve.