Potato and Onion Tart
Nutritional values
(Percentage of daily recommendation)
| Calorie | 478 cal. | (23 %) | ||
| Protein | 14.15 g | (14 %) | ||
| Fat | 14.18 g | (12 %) | ||
| Carbohydrates | 79.92 g | (53 %) | ||
| Sugar added | 1.05 g | (4 %) | ||
| Roughage | 2.57 g | (9 %) |
| Vitamin A | 16.12 mg | (2,015 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 0.03 mg | (0 %) | ||
| Vitamin B₁ | 0.39 mg | (39 %) | ||
| Vitamin B₂ | 0.27 mg | (25 %) | ||
| Niacin | 3.64 mg | (30 %) | ||
| Vitamin B₆ | 0.19 mg | (14 %) | ||
| Folate | 33.62 μg | (11 %) | ||
| Pantothenic acid | 0.21 mg | (4 %) | ||
| Biotin | 1.24 μg | (3 %) | ||
| Vitamin B₁₂ | 0.14 μg | (5 %) | ||
| Vitamin C | 19.98 mg | (21 %) | ||
| Potassium | 791.13 mg | (20 %) | ||
| Calcium | 106.33 mg | (11 %) | ||
| Magnesium | 22.14 mg | (7 %) | ||
| Iron | 3.54 mg | (24 %) | ||
| Iodine | 7.49 μg | (4 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 2.18 g | |||
| Cholesterol | 3.09 mg |
Ingredients
- Ingredients
- 300 grams Pastry flour
- 1 tsp salt
- ½ cube Yeast (21 grams) (approximately 3/4 ounce)
- 1 tsp sugar
- 120 milliliters lukewarm milk
- 1 sprig rosemary
- 50 milliliters olive oil
- 1 garlic clove
- ½ onion
- peppers
- 400 grams waxy potatoes
- Pastry flour (for dusting)
Preparation steps
For the dough: Combine the flour and salt in a bowl, make a well in the center, sprinkle the crumbled yeast and sugar in the well and mix with 1-2 tablespoons milk. Cover and let rise for around 15 minutes in a warm place.
Add the remaining milk and knead until smooth. If necessary, add a little more flour or milk. Shape into a ball, cover and let rest for about 45 minutes.
Rinse the rosemary, shake dry and pluck the needles. Mix with the olive oil. Peel the garlic and onion. Mince the garlic, dice the onion finely and then mix the garlic and onion into the oil. Season with salt and pepper.
Scrub the potatoes thoroughly and thinly slice. Rinse and pat dry.
Preheat the oven to 220°C (approximately 425°F). Line a baking sheet with parchment paper. Roll out the dough on a floured work surface into a 35 cm (approximately 14-inch) long oval, place on the baking sheet then drizzle with 1/2 the oil mixture. Bake for about 5 minutes. Reduce the heat to 200°C (approximately 400°F), layer the potatoes over the bread and drizzle with the remaining oil. Bake for another 15 minutes, until golden brown.
Let cool briefly before serving.
