Onion Tart with Bacon
Nutritional values
(Percentage of daily recommendation)
| Calorie | 552 cal. | (26 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 72 g | (48 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.7 g | (12 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 0.5 μg | (1 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.2 mg | (52 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 138 μg | (46 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 15.2 μg | (34 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 415 mg | (10 %) | ||
| Calcium | 85 mg | (9 %) | ||
| Magnesium | 30 mg | (10 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 11.3 g | |||
| Uric acid | 109 mg | |||
| Cholesterol | 218 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 10 grams fresh Yeast
- 350 grams Pastry flour
- salt
- Pastry flour (for work surface)
- 200 grams Crème fraiche
- 2 egg yolks
- freshly ground peppers
- 100 grams Smoked bacon
- 2 scallions
- 2 small, red onions
- 1 Tbsp freshly chopped thyme
Preparation steps
Dissolve yeast in approximately 175 ml (approximately 2/3 cup) of lukewarm water, combine with flour and 1 teaspoon of salt and knead into smooth dough which leaves the sides of the bowl. Cover and let rise for 30 minutes in a warm place.
Line two baking sheets with parchment paper.
Knead dough on a floured surface, divide into 4 pieces and roll out into large circles. Arrange two circles on each baking sheet.
Whisk creme fraiche with egg yolks until smooth and season with a little salt and pepper. Spread onto dough, leaving small edges free. Cut bacon into wide strips. Rinse and dry scallions, cut diagonally into thin rings. Peel, halve and thinly slice onions. Spread bacon, scallions and onions onto tarts and sprinkle with thyme. Bake in preheated oven at 220°C (approximately 425°F) for about 10-15 minutes or until golden brown.
Remove from the oven and cool. Season with peppers and serve.
