Potato Tart with Sun-Dried Tomatoes and Mushrooms
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,314 cal. | (158 %) | ||
| Protein | 75 g | (77 %) | ||
| Fat | 239 g | (206 %) | ||
| Carbohydrates | 217 g | (145 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13.5 g | (45 %) |
| Vitamin A | 2.2 mg | (275 %) | ||
| Vitamin D | 10.5 μg | (53 %) | ||
| Vitamin E | 11.7 mg | (98 %) | ||
| Vitamin K | 67.6 μg | (113 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 1.9 mg | (173 %) | ||
| Niacin | 29.2 mg | (243 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 276 μg | (92 %) | ||
| Pantothenic acid | 9.1 mg | (152 %) | ||
| Biotin | 85 μg | (189 %) | ||
| Vitamin B₁₂ | 4.2 μg | (140 %) | ||
| Vitamin C | 77 mg | (81 %) | ||
| Potassium | 2,775 mg | (69 %) | ||
| Calcium | 462 mg | (46 %) | ||
| Magnesium | 179 mg | (60 %) | ||
| Iron | 11.7 mg | (78 %) | ||
| Iodine | 91 μg | (46 %) | ||
| Zinc | 7.6 mg | (95 %) | ||
| Saturated fatty acids | 136.3 g | |||
| Uric acid | 238 mg | |||
| Cholesterol | 1,278 mg | |||
| Complete sugar | 19 g |
Ingredients
- For the dough
- 200 grams Pastry flour
- 1 pinch salt
- 1 egg yolk
- 2 Tbsps olive oil
- 160 grams butter
- For the assembling the tart
- 300 grams waxy potatoes
- butter (for the pan)
- Pastry flour (for the work surface)
Preparation steps
For the dough, mix the flour with the salt, place on a work surface, make a well in the center, add the egg yolk and oil and distribute the butter in small pieces over the flour. Chop all ingredients with a knife until crumbly and knead everything quickly into a smooth dough. Shape into a ball and wrap in plastic wrap. Refrigerate 30 minutes. Meanwhile, rinse the potatoes and cook for 20 minutes in boiling salted water. Rinse in cold water, peel and cut into thin slices. Preheat the oven to 180°C (approximately 350°F).
To assemble the tart, grease a tart pan. Roll out the dough on a floured work surface to the size of the pan and line the pan with it. Press dough into edges of pan. Line the bottom with parchment paper, sprinkle with dried beans or pie weights and bake in preheated oven for 15 minutes. Meanwhile, for the topping, trim the mushrooms and cut into slices. Peel the shallot and chop finely. Drain tomatoes well (reserving oil) and cut into fine strips.
In a pan, heat 2 tablespoons of the tomato oil and cook the shallot until translucent. Add mushrooms and tomatoes and sauté, turning occasionally. Season with salt and pepper. Remove from heat and let cool slightly. Mix quark with eggs and milk and season with salt, pepper, nutmeg and chopped marjoram. Remove paper and beans from tart pan and let the crust cool slightly.
Spread the mushroom-tomato mixture evenly over the crust, top with the quark mixture, smooth the surface with a spatula and top with the potato slices. Sprinkle with butter pieces and bake in hot oven for another 20-25 minutes. Remove, let cool slightly and cut into pieces. Sprinkle with marjoram and serve.
