Onion Tart with Tomatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 252 cal. | (12 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.8 g | (3 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 3.1 μg | (5 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.5 mg | (13 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 15 μg | (5 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 4.2 μg | (9 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 134 mg | (3 %) | ||
| Calcium | 109 mg | (11 %) | ||
| Magnesium | 10 mg | (3 %) | ||
| Iron | 0.4 mg | (3 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 9.7 g | |||
| Uric acid | 11 mg | |||
| Cholesterol | 62 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 1 pkg pizza dough mix (with sauce)
- 350 grams onions
- 150 grams Bacon
- 1 Tbsp butter
- Caraway
- salt
- freshly ground pepper
- 100 grams Cherry tomatoes
- 2 eggs (medium)
- 150 grams Crème fraiche
- 75 grams Emmentaler cheese
Preparation steps
Prepare pizza dough according to package instructions. Peel onions and cut into rings. Dice bacon into cubes. Heat butter in a non-stick pan. Add bacon and onions and fry until soft. Season with 1 teaspoon caraway and salt and pepper to taste. Rinse tomatoes and halve. Mix eggs with crème fraîche. Finely grate Emmentaler cheese and mix with eggs. Season with salt, pepper and caraway seeds.
Roll out dough on parchment paper into a round shape. Transfer along with the parchment paper to a baking sheet. Spread the pizza sauce from the package over the dough. Distribute onion-tomato mixture on the dough and top with the the cheese-crème fraîche mixture. Bake in a preheated oven at 200°C-225°C (gas mark 4-5, fan: 180°C-200°C degrees) (approximately 400°F-425°F/convection 350°F-400°F) for about 30 minutes.
