Onion Tart with Anchovies Provencal Style
Nutritional values
(Percentage of daily recommendation)
| Calorie | 596 cal. | (28 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 72 g | (48 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.2 g | (17 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1.9 μg | (10 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 9 μg | (15 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 8.5 mg | (71 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 242 μg | (81 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 16.7 μg | (37 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 434 mg | (11 %) | ||
| Calcium | 271 mg | (27 %) | ||
| Magnesium | 49 mg | (16 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 6.4 g | |||
| Uric acid | 137 mg | |||
| Cholesterol | 15 mg | |||
| Complete sugar | 4 g |
Ingredients
- For the dough
- ½ cube fresh Yeast (21 g)
- 350 grams Pastry flour
- salt
- 4 Tbsps olive oil
- For the toppings
- 5 onions
- 2 garlic cloves
- 2 Tbsps olive oil
- 2 Red chili peppers
- 12 Anchovy fillet (in oil)
- 15 black Olives
- 1 Tbsp Caper
- 80 grams grated Mountain cheese
- Ingredients
- Pastry flour (for the work surface)
Preparation steps
For the dough: Crumble the yeast and mix with 1/8 L (approximately 1/2 cup) lukewarm water. Mix the flour with a hefty pinch of salt. Add the yeast and the olive oil to the flour and work everything into a smooth, pliable dough. Use a little more or less flour to achieve the desired texture. Cover and let rise for 1 hour in a warm place. For the toppings: Peel the onions and garlic and cut into strips or chop finely. Heat the oil in a saucepan, add garlic and onion and, while stirring, sauté over medium heat for about 5 minutes until translucent.
Preheat the oven to 200°C (approximately 390°F) convection.
Dust the work surface with a little flour, knead the dough again and roll out onto the work surface into a rectangle (about 20 x 30 cm, approximately 8 x 12 inches) with an edge. Line a baking sheet with parchment paper and place the dough rectangle on the baking sheet.
Rinse, pat dry and cut the chile peppers into strips. Spread the onions over the dough and cover with anchovies, olives, capers and chile peppers. Finally, sprinkle the cheese on top and bake on the middle rack for 30-35 minutes until golden brown .
