Light Gratin
Mushroom and Spring Onion Tart
(1 vote)
(1 vote)
Mushroom and spring onion tart - Earthy, Springy flavor!
Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 50 min.
Ready in
Calories:
971
calories
Calories
Nutritional values
1 tartlet contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 971 cal. | (46 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 52 g | (45 %) | ||
| Carbohydrates | 100 g | (67 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.6 g | (25 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 3.7 μg | (19 %) | ||
| Vitamin E | 5.6 mg | (47 %) | ||
| Vitamin K | 22 μg | (37 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 10.2 mg | (85 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 92 μg | (31 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 27.9 μg | (62 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 704 mg | (18 %) | ||
| Calcium | 710 mg | (71 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 31 μg | (16 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 27.9 g | |||
| Uric acid | 99 mg | |||
| Cholesterol | 326 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- For the topping
- 1 shallot (diced)
- 22 ozs Mushrooms (e.g. chanterelles, portabella, sliced if needed)
- 2 Tbsps vegetable oil
- 4 spring onions or scallions (cut into rings)
- ¾ cup cream
- ¼ cup Crème fraiche
- 3 eggs
- ¾ cup Parmesan (grated)
- Nutmeg
- Chives (to garnish)
Preparation steps
1.
Heat the oven to 180°C / 375°F, and grease four small tart dishes (approx. 5-6" diameter).
2.
Place the flour on the work surface, stir in a pinch of salt and create a well in the middle. Place the butter around the well, crack the egg in the middle and chop up all the ingredients with a knife so that crumbs are formed.
3.
Quickly knead into a dough, shape into a ball, wrap in cling film and chill for 30 minutes.
4.
Fry the shallot and the mushrooms in hot oil. Remove from the heat and stir in the spring onions. Season with salt and ground black pepper and leave to cool.
5.
Break the pastry into quarters and roll out on a floured work surface. Place the pastry into the tart dishes and arrange the mushroom mixture (minus liquid) ontop.
6.
Mix together the cream, creme fraiche, eggs and cheese and season with salt, ground black pepper and nutmeg. Pour over the tartlets and bake for 35-40 minutes.
7.
Before serving, remove from the dishes and garnish with chives.
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