Onion Cheesecake with Bacon
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,303 cal. | (62 %) | ||
| Protein | 44.39 g | (45 %) | ||
| Fat | 90.41 g | (78 %) | ||
| Carbohydrates | 77.77 g | (52 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.36 g | (15 %) |
| Vitamin A | 591.71 mg | (73,964 %) | ||
| Vitamin D | 3.61 μg | (18 %) | ||
| Vitamin E | 10.06 mg | (84 %) | ||
| Vitamin B₁ | 0.43 mg | (43 %) | ||
| Vitamin B₂ | 0.73 mg | (66 %) | ||
| Niacin | 5.42 mg | (45 %) | ||
| Vitamin B₆ | 0.44 mg | (31 %) | ||
| Folate | 113 μg | (38 %) | ||
| Pantothenic acid | 0.72 mg | (12 %) | ||
| Biotin | 10.39 μg | (23 %) | ||
| Vitamin B₁₂ | 2.28 μg | (76 %) | ||
| Vitamin C | 19.46 mg | (20 %) | ||
| Potassium | 703.83 mg | (18 %) | ||
| Calcium | 296.44 mg | (30 %) | ||
| Magnesium | 35.3 mg | (12 %) | ||
| Iron | 3.02 mg | (20 %) | ||
| Iodine | 107.54 μg | (54 %) | ||
| Zinc | 1.07 mg | (13 %) | ||
| Saturated fatty acids | 46.64 g | |||
| Cholesterol | 488.92 mg |
Ingredients
- For the dough
- 250 grams Pastry flour
- ½ tsp salt
- 100 grams cold butter
- 1 egg
- Pastry flour (for working the dough)
- Legume (for blind baking)
- For the filling
- 150 grams Bacon
- 1 kilogram red onions
- 2 garlic cloves
- 2 Tbsps vegetable oil
- 6 eggs
- 150 grams grated Goat cheese
- 250 milliliters Whipped cream
- salt
- freshly ground peppers
- 250 grams Goat cheese (roll)
- 1 sprig rosemary
Preparation steps
Mound up the flour on a work surface, mix with the salt and make a well in the center. Cut the cold butter into small pieces and distribute around the flour. Beat the egg in the well and combine all the ingredients by chopping with a pastry knife until crumbly. Knead by hand quickly to make a smooth dough. If needed, add some water or flour. Form into a ball, wrap in plastic wrap and refrigerate for about 30 minutes.
Meanwhile for the filling, dice the bacon. Peel the onions and cut into strips. Peel the garlic and chop finely. Cook together with the onions and the bacon in hot oil.
Preheat the convection oven to 180°C (approximately 350°F).
Roll out the dough on a floured surface and arrange in a tart pan, forming an edge. Lay a piece of parchment paper on top and cover with dried beans. Blind bake in the preheated oven for about 10 minutes.
Meanwhile, whisk the eggs with the cheese and the cream. Season with salt and pepper. Cut the goat cheese into slices about 0.5 cm (approximately 1/4 inch) thick.
Remove the beans and the parchment paper. Spread the onion mixture over the dough, pour the egg mixture over it and cover with the cheese slices and bake for about 40 minutes until golden brown. During the last 10 minutes of baking, sprinkle with rosemary leaves.
Remove from the oven and serve lukewarm.
