Egg and Mixed Mushroom Tart

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Egg and Mixed Mushroom Tart
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 2 h. 15 min.
Ready in
Calories:
357
calories
Calories

Healthy, because

Even smarter

Nutritional values

This is a great dish for breakfast, brunch, or even lunch. It has a lot of protein for you to start your day and keeps you full for hours.

You can make this a lighter, lower-fat option by replacing the cream with milk. 

1 <none> contains
(Percentage of daily recommendation)
Calorie357 kcal(17 %)
Protein10.88 g(11 %)
Fat24.27 g(21 %)
Carbohydrates24.41 g(16 %)
Sugar added0 g(0 %)
Roughage2.21 g(7 %)
Vitamin A270.01 mg(33,751 %)
Vitamin D1.41 μg(7 %)
Vitamin E2.62 mg(22 %)
Vitamin B₁0.17 mg(17 %)
Vitamin B₂0.3 mg(27 %)
Niacin2.54 mg(21 %)
Vitamin B₆0.07 mg(5 %)
Folate56.24 μg(19 %)
Pantothenic acid0.34 mg(6 %)
Biotin1.99 μg(4 %)
Vitamin B₁₂0.82 μg(27 %)
Vitamin C6.38 mg(7 %)
Potassium108.85 mg(3 %)
Calcium179.2 mg(18 %)
Magnesium13.53 mg(5 %)
Iron1.55 mg(10 %)
Iodine32.22 μg(16 %)
Zinc0.7 mg(9 %)
Saturated fatty acids14.37 g
Cholesterol137.48 mg
Author of this recipe:

Ingredients

for
1
For the dough
1 ⅔ cups
cup
½ teaspoon
butter (to grease the dish)
All purpose flour (for the work surface)
For the topping
5.333 cups
mixed Wild mushroom (e. portabellos, porcini mushrooms, chanterelle mushrooms, halved or sliced)
vegetable oil (for frying)
2
onions (diced)
2
cup
heavy cream
cup
¼ cup
5
¾ cup
parsley (to garnish)
How healthy are the main ingredients?
saltonioneggNutmegparsley

Preparation steps

1.

Quickly knead together the flour, butter, salt, and 2-3 tbsp cold water to form a smooth dough. Wrap in cling wrap and chill for approx. 30 minutes.

2.

Heat the oven to 350°F, and grease a baking dish.

3.
Roll out the dough on a floured work surface and line the baking dish with it. Chill again.
4.

To make the topping saute the mushrooms in hot oil until brown and season with salt and ground black pepper. Remove from the pan, set aside. In same pan fry the onions and garlic until soft and stir in the mushrooms. Leave to cool.

5.

Mix together the cream, milk, creme fraiche, eggs, and half the cheese. Season with salt, ground black pepper, and nutmeg. Sprinkle the remaining cheese on the dough in the dish, add the mushroom mixture, and then pour the cream mixture on top. Bake for 50-60 minutes until golden brown. If the topping gets too brown cover loosely with foil. Serve sprinkled with parsley.