Potato Tart with Bacon
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,717 cal. | (177 %) | ||
| Protein | 111 g | (113 %) | ||
| Fat | 299 g | (258 %) | ||
| Carbohydrates | 152 g | (101 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.8 g | (26 %) |
| Vitamin A | 3.9 mg | (488 %) | ||
| Vitamin D | 12 μg | (60 %) | ||
| Vitamin E | 12.5 mg | (104 %) | ||
| Vitamin K | 334.5 μg | (558 %) | ||
| Vitamin B₁ | 2.1 mg | (210 %) | ||
| Vitamin B₂ | 2.5 mg | (227 %) | ||
| Niacin | 34.1 mg | (284 %) | ||
| Vitamin B₆ | 1.8 mg | (129 %) | ||
| Folate | 357 μg | (119 %) | ||
| Pantothenic acid | 7.4 mg | (123 %) | ||
| Biotin | 79.3 μg | (176 %) | ||
| Vitamin B₁₂ | 9.3 μg | (310 %) | ||
| Vitamin C | 91 mg | (96 %) | ||
| Potassium | 2,923 mg | (73 %) | ||
| Calcium | 1,337 mg | (134 %) | ||
| Magnesium | 248 mg | (83 %) | ||
| Iron | 12.6 mg | (84 %) | ||
| Iodine | 79 μg | (40 %) | ||
| Zinc | 14.4 mg | (180 %) | ||
| Saturated fatty acids | 178 g | |||
| Uric acid | 368 mg | |||
| Cholesterol | 1,791 mg | |||
| Complete sugar | 23 g |
Ingredients
- Ingredients
- soft butter (for the tart pan)
- 1 roll Puff pastry dough (300 grams)
- Pastry flour (for the work surface)
- 150 grams streaky Smoked bacon
- 250 grams waxy potatoes (cooked the day before)
- 2 handfuls Baby spinach (approximately 80 grams)
- 3 eggs
- 300 milliliters Whipped cream
- 150 grams Crème fraiche
- 100 grams grated Cheese (such as mountain cheese)
- salt
- freshly ground peppers
- Nutmeg
- 1 egg yolk
- 2 Tbsps milk
Preparation steps
Preheat the oven to 200°C (approximately 400°F). Brush a tart pan with some butter.
Roll out the dough on a floured work surface and cut out a circle with a diameter of about 28 cm (approximately 12 inches). Place the circle in the tart pan and press the edges down flat. Cut the bacon into small cubes. Peel the potato and cut into about 2 cm (approximately 1 inch) cubes. Rinse the spinach and spin dry. Mix well the eggs with the cream, the crème fraîche and the cheese. Stir in the spinach and bacon and season with salt, pepper and nutmeg. Spread the potatoes on the bottom of the tart dough and pour the cream mixture over it. From the remaining dough, cut strips of 1-2 cm (approximately 1/2 inch) width and arrange them grid-like on the tart . Mix the egg yolk with the milk and brush the top of the tart with it. Bake in the oven for about 40 minutes. If the dough is getting too dark, cover with aluminum foil.
Cut into pieces and serve warm or cool. Serve with a fresh salad.
