Mushroom and Feta Pie
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,112 cal. | (53 %) | ||
| Protein | 50 g | (51 %) | ||
| Fat | 91 g | (78 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 11 g | (44 %) | ||
| Roughage | 8 g | (27 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 7.8 μg | (39 %) | ||
| Vitamin E | 5 mg | (42 %) | ||
| Vitamin K | 71 μg | (118 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 2.7 mg | (245 %) | ||
| Niacin | 32.1 mg | (268 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 151 μg | (50 %) | ||
| Pantothenic acid | 8.4 mg | (140 %) | ||
| Biotin | 64.2 μg | (143 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 1,826 mg | (46 %) | ||
| Calcium | 616 mg | (62 %) | ||
| Magnesium | 95 mg | (32 %) | ||
| Iron | 6.2 mg | (41 %) | ||
| Iodine | 236 μg | (118 %) | ||
| Zinc | 4.3 mg | (54 %) | ||
| Saturated fatty acids | 49.9 g | |||
| Uric acid | 234 mg | |||
| Cholesterol | 207 mg | |||
| Complete sugar | 16 g |
Ingredients
- For the topping
- 400 grams Mushrooms (such as shiitake)
- 2 sprigs thyme
- 1 garlic clove
- 200 grams Feta
- 4 Tbsps Crème fraiche
- 1 dried chili pepper
- 1 tsp balsamic vinegar
- salt
- freshly ground peppers
- 2 Tbsps olive oil
- 1 Tbsp honey
Preparation steps
For the pastry: combine flour with salt mix, add butter cut into small pieces, 4 tablespoons of cold water and vinegar. Chop with a knife until crumbly and knead into smooth pastry. Wrap in foil and refrigerate for 1 hour.
For the topping: clean mushrooms and cut into smaller piees. Rinse thyme and pluck off leaves, chop half of leaves. Peel garlic adn squeeze through a garlic press into a bowl. Crumble feta and add half of feta to garlic. Add crumbled chili pepper, vinegar and chopped thyme, mix well. Season with salt and pepper.
Heat oil in a pan and saute mushrooms for about 5-7 minutes or until browned, stirring. Season with salt and pepper. Remove from heat and cool.
Roll out pastry until about 3 mm thin on a floured surface (approximately 1/10 inch). Butter tart pan and line with pastry, making sure that it overhangs about 5 cm (approximately 2 inches). Spread with feta mixture and mushrooms, drizzle with honey. Fold in pastry decoratively and bake in preheated oven at 200°C (approximately 400°F) for about 30 minutes or until golden brown.
Remove from oven and sprinkle with remaining feta and thyme. Serve hot or cooled.
