Fig and Onion Tart
Nutritional values
(Percentage of daily recommendation)
| Calorie | 5,154 cal. | (245 %) | ||
| Protein | 160 g | (163 %) | ||
| Fat | 327 g | (282 %) | ||
| Carbohydrates | 360 g | (240 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 30.9 g | (103 %) |
| Vitamin A | 3 mg | (375 %) | ||
| Vitamin D | 7.8 μg | (39 %) | ||
| Vitamin E | 23.9 mg | (199 %) | ||
| Vitamin K | 25.9 μg | (43 %) | ||
| Vitamin B₁ | 1.2 mg | (120 %) | ||
| Vitamin B₂ | 2.5 mg | (227 %) | ||
| Niacin | 43.9 mg | (366 %) | ||
| Vitamin B₆ | 2.3 mg | (164 %) | ||
| Folate | 218 μg | (73 %) | ||
| Pantothenic acid | 6.6 mg | (110 %) | ||
| Biotin | 89.1 μg | (198 %) | ||
| Vitamin B₁₂ | 9 μg | (300 %) | ||
| Vitamin C | 74 mg | (78 %) | ||
| Potassium | 4,304 mg | (108 %) | ||
| Calcium | 3,458 mg | (346 %) | ||
| Magnesium | 424 mg | (141 %) | ||
| Iron | 10.6 mg | (71 %) | ||
| Iodine | 104 μg | (52 %) | ||
| Zinc | 25.3 mg | (316 %) | ||
| Saturated fatty acids | 197.5 g | |||
| Uric acid | 348 mg | |||
| Cholesterol | 1,022 mg | |||
| Complete sugar | 123 g |
Ingredients
- For the pastry
- 1 Tbsp Instant coffee
- 300 grams Pastry flour
- 1 egg
- 175 grams butter
- For the topping
- 750 grams Red onions
- 2 Tbsps vegetable oil
- 100 milliliters dry Red wine
- 60 milliliters Port wine
- salt
- freshly ground peppers
- 6 Figs
- 400 grams Goat cheese
- For the garnishing
- 150 grams Crème fraiche
- 4 Figs (cut into wedges)
Preparation steps
For the pastry: dissolve coffee powder in 2 tablespoons of water. Pile flour on the work surface and make a well in the center. Add an egg and coffee mixture to the well. Cut butter into pieces and arrange around the well. Quickly knead into a smooth pastry and wrap in plastic wrap. Refrigerate for 30 minutes.
For the topping: peel onions, halve and cut into strips. Heat oil in a pan and saute onions until translucent. Deglaze pan with red and port wines and simmer for a few minutes. Remove from the heat and season with salt and pepper.
Clean figs and cut into small cubes. Combine with goat cheese.
Roll out pastry and line baking pan with it, making an edge all around. Prick the bottom with a fork several times and bake in preheated oven at 180°C (approximately 350°F) for about 10 minutes. Remove from the oven and spread with cheese mixture. Spread onions on top and bake for 15 more minutes or until light golden brown.
Remove tart frm the oven and garnish with crème fraîche and figs. Serve.
