Onion Tart with Bacon
Nutritional values
(Percentage of daily recommendation)
| Calorie | 4,838 cal. | (230 %) | ||
| Protein | 110 g | (112 %) | ||
| Fat | 362 g | (312 %) | ||
| Carbohydrates | 291 g | (194 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 22.4 g | (75 %) |
| Vitamin A | 2.6 mg | (325 %) | ||
| Vitamin D | 10.6 μg | (53 %) | ||
| Vitamin E | 36.3 mg | (303 %) | ||
| Vitamin K | 30.9 μg | (52 %) | ||
| Vitamin B₁ | 1.6 mg | (160 %) | ||
| Vitamin B₂ | 3.6 mg | (327 %) | ||
| Niacin | 36.9 mg | (308 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 1,156 μg | (385 %) | ||
| Pantothenic acid | 9.8 mg | (163 %) | ||
| Biotin | 139.5 μg | (310 %) | ||
| Vitamin B₁₂ | 8.3 μg | (277 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 2,669 mg | (67 %) | ||
| Calcium | 1,411 mg | (141 %) | ||
| Magnesium | 230 mg | (77 %) | ||
| Iron | 14.8 mg | (99 %) | ||
| Iodine | 121 μg | (61 %) | ||
| Zinc | 14 mg | (175 %) | ||
| Saturated fatty acids | 171.4 g | |||
| Uric acid | 450 mg | |||
| Cholesterol | 1,635 mg | |||
| Complete sugar | 55 g |
Ingredients
- For the dough
- ½ cube Yeast (21 grams)
- 120 milliliters lukewarm milk
- 1 tsp sugar
- 150 grams Pastry flour
- 150 grams Rye flour
- 2 Tbsps sunflower oil
- 1 tsp salt
- Pastry flour (for work surface)
- For the topping
- 5 onions
- 2 garlic cloves
- 2 Tbsps vegetable oil
- 5 eggs
- 75 grams grated Gruyere
- 200 milliliters Whipped cream
- 250 grams Crème fraiche
- salt
- freshly ground peppers
- 150 grams Bacon (diced)
Preparation steps
For the dough, dissolve the yeast in the milk with the sugar and knead with both flours, oil and salt to form a solid, smooth dough. Cover and let rise for about 30 minutes in a warm place.
Meanwhile, for the topping, peel the onions and cut into strips. Peel garlic and chop finely. Sauté the onions and garlic in the oil until translucent. Remove from the heat.
Preheat the oven to 180°C (approximately 350°F) convection. Line a baking sheet with parchment paper.
Roll out the dough on a floured surface and line a baking sheet with the dough, forming a small edge. Dock the dough several times with a fork. Arrange onions over dough evenly. Beat the eggs with the cheese, cream and crème fraîche. Season with salt and pepper. Pour egg mixture over the onions and sprinkle with the bacon. Bake in preheated oven until golden brown, about 40 minutes.
Remove the tart from the oven, cut into pieces and serve.
