Heart-Shaped Mushroom Pie
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,779 cal. | (132 %) | ||
| Protein | 74 g | (76 %) | ||
| Fat | 212 g | (183 %) | ||
| Carbohydrates | 148 g | (99 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.8 g | (26 %) |
| Vitamin A | 2.2 mg | (275 %) | ||
| Vitamin D | 9.2 μg | (46 %) | ||
| Vitamin E | 7.9 mg | (66 %) | ||
| Vitamin K | 36.7 μg | (61 %) | ||
| Vitamin B₁ | 1.1 mg | (110 %) | ||
| Vitamin B₂ | 1.7 mg | (155 %) | ||
| Niacin | 27.2 mg | (227 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 168 μg | (56 %) | ||
| Pantothenic acid | 7.2 mg | (120 %) | ||
| Biotin | 67.2 μg | (149 %) | ||
| Vitamin B₁₂ | 3.7 μg | (123 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 1,633 mg | (41 %) | ||
| Calcium | 905 mg | (91 %) | ||
| Magnesium | 135 mg | (45 %) | ||
| Iron | 8.6 mg | (57 %) | ||
| Iodine | 99 μg | (50 %) | ||
| Zinc | 8.1 mg | (101 %) | ||
| Saturated fatty acids | 127 g | |||
| Uric acid | 270 mg | |||
| Cholesterol | 1,185 mg | |||
| Complete sugar | 20 g |
Ingredients
- Ingredients
- 400 grams Puff pastry dough (frozen)
- 10 grams butter
- 25 grams Pastry flour
- 200 milliliters milk
- 100 milliliters Whipped cream
- salt
- freshly ground peppers
- 1 pinch freshly ground Nutmeg
- 150 grams button Mushroom
- 80 grams cooked ham
- 2 egg yolks
- 50 grams grated Gruyere
Preparation steps
Preheat the oven to 180°C (approximately 350°F).
Thaw the tart dough.
For the béchamel sauce: Melt the butter in a saucepan, stir in the flour and cook until light golden brown and nutty. Gradually stir in the milk and cream and simmer for 10 minutes. Season with nutmeg, salt and pepper. Remove from the heat and strain into a bowl.
Wipe the mushrooms with a damp cloth and chop.
Cut the ham into small cubes.
Arrange the tart dough on a floured work surface and roll out slightly thinner. Cut out 2 large heart shapes and place on a greased baking sheet or in a greased heart-shaped baking pan.
Stir the egg yolks into the béchamel sauce. Add the diced ham, mushrooms and cheese. Spread over the tart dough heart, cover with the remaining heart, press the edges together to seal and bake for 35-45 minutes.
Serve hot.
