Onion Tart and Shrimp Skewers
Nutritional values
(Percentage of daily recommendation)
| Calorie | 942 cal. | (45 %) | ||
| Protein | 41 g | (42 %) | ||
| Fat | 70 g | (60 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 3.2 μg | (16 %) | ||
| Vitamin E | 12.3 mg | (103 %) | ||
| Vitamin K | 29.2 μg | (49 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 13.8 mg | (115 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 130 μg | (43 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 30.4 μg | (68 %) | ||
| Vitamin B₁₂ | 3.2 μg | (107 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 925 mg | (23 %) | ||
| Calcium | 394 mg | (39 %) | ||
| Magnesium | 128 mg | (43 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 105 μg | (53 %) | ||
| Zinc | 4.8 mg | (60 %) | ||
| Saturated fatty acids | 31.8 g | |||
| Uric acid | 187 mg | |||
| Cholesterol | 533 mg | |||
| Complete sugar | 9 g |
Ingredients
- For the dough
- 120 grams Pastry flour
- 1 pinch salt
- 50 grams cold butter
- 1 egg yolk
- Pastry flour (for dusting)
- For the topping
- 3 onions
- 2 garlic cloves
- 2 Tbsps vegetable oil
- 4 eggs
- 75 grams finely grated Gruyere
- 200 milliliters Whipped cream
- 150 grams Crème fraiche
- salt
- freshly ground peppers
- 50 grams Nut (such as cashews)
- For the skewers
- 350 grams King prawn
- 300 grams Cherry tomatoes
- 1 Zucchini
- 3 Tbsps olive oil
- salt
- peppers
- ½ organic Lime (zest and juice)
- 1 Tbsp finely chopped parsley
- Chili powder
Preparation steps
For the dough: Stir the flour with the salt on a work surface. Make a well in the center. Cut the butter into small pieces and distribute on the flour. Place the yolk in the well. Use a knife or pastry cutter to cut the butter into the flour until crumbly. Use hands to knead into a smooth dough. Add extra water or flour to achieve the desired consistency if necessary. Shape into a disk, wrap in plastic wrap and refrigerate for 30 minutes.
For the topping: Peel the onions and cut into strips. Peel and finely chop the garlic. Heat the oil in a skillet. Add the onions and garlic, and cook until translucent.
For assembling the onion tart: Preheat a convection oven to 200°C (390°F).
Roll out the dough on a floured work surface to the size of a 15 x 25 cm (approximately 6 x 10 inch) baking pan. Line the baking pan with the dough. Spread the onions over top. In a bowl, beat the eggs with the cheese, cream and creme fraiche. Season with salt and pepper to taste. Pour over the onions and sprinkle with the nuts. Bake until golden brown, about 35 minutes.
For the shrimp skewers: Rinse the shrimp and pat dry. Rinse the tomatoes and pat dry. Rinse the zucchini, trim, quarter lengthwise and cut into pieces. Alternately thread the shrimp, tomatoes and zucchini onto 8 wooden skewers. Brush with oil and season with salt and pepper to taste. Cook on a grill for 5 minutes.
For the chili oil: In a bowl, whisk the remaining oil with the lime juice, fish oil and parsley. Season with the salt and chili to taste.
For serving: Remove the onion tart from the oven and cut into 4 pieces. Serve each piece on a plate with the skewers. Drizzle the skewers with the chili oil mixture.
