Mushroom Tart
Nutritional values
(Percentage of daily recommendation)
| Calorie | 625 cal. | (30 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 40 g | (34 %) | ||
| Carbohydrates | 52 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.8 g | (16 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 4.2 μg | (21 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 32.2 μg | (54 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 10.9 mg | (91 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 67 μg | (22 %) | ||
| Pantothenic acid | 3.8 mg | (63 %) | ||
| Biotin | 32.1 μg | (71 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 768 mg | (19 %) | ||
| Calcium | 49 mg | (5 %) | ||
| Magnesium | 37 mg | (12 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 35 μg | (18 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 24 g | |||
| Uric acid | 116 mg | |||
| Cholesterol | 227 mg | |||
| Complete sugar | 2 g |
Ingredients
- For the dough
- 250 grams Pastry flour
- 125 grams cold butter
- 1 pinch salt
- 1 egg
- For the filling
- 600 grams small button Mushroom
- 3 Tbsps butter
- 1 shallot
- 1 garlic clove
- 2 Tbsps lemon juice
- salt
- freshly ground peppers
- 1 Tbsp parsley
- 150 milliliters Vegetable broth
- 2 tsps cornstarch
- 1 egg yolk
Preparation steps
For the dough, mix the flour and salt on a work surface and form a well in the center. Chop the cold butter into small pieces and spread around the flour. Pour the egg into the well.
Chop the ingredients with a large knife and quickly knead into a smooth dough. Divide the dough into 4 equal portions, wrap each portion in plastic and chill for about 30 minutes.
For the filling, rinse and slice the mushrooms. Peel and finely chop the shallot and garlic. Saute the mushrooms in hot butter. Add the shallot and garlic and saute briefly. Stir in the lemon juice and season with salt and pepper. Mix the cornstarch with the broth and add to the mushrooms. Bring to a boil, remove from the heat and let cool.
Roll out each portion of dough until about 4 mm (approximately 1/4 inch) thick. Spread the mushroom mixture between the four dough circles, leaving a 5 cm wide margin. Fold up the edges of the dough (see photo). Whisk the egg yolk with 1 tablespoon of water and coat the dough.
Place the tarts on a lined baking sheet. Bake for 30-35 minutes at 180°C (approximately 350°F), until golden brown. Serve sprinkled with parsley.
