Savory Tart with Onions, Mushrooms and Sausage
Nutritional values
(Percentage of daily recommendation)
| Calorie | 4,880 cal. | (232 %) | ||
| Protein | 110 g | (112 %) | ||
| Fat | 399 g | (344 %) | ||
| Carbohydrates | 222 g | (148 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 15.7 g | (52 %) |
| Vitamin A | 3 mg | (375 %) | ||
| Vitamin D | 14 μg | (70 %) | ||
| Vitamin E | 15.4 mg | (128 %) | ||
| Vitamin K | 78.5 μg | (131 %) | ||
| Vitamin B₁ | 1.5 mg | (150 %) | ||
| Vitamin B₂ | 2.9 mg | (264 %) | ||
| Niacin | 42.8 mg | (357 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 298 μg | (99 %) | ||
| Pantothenic acid | 10.3 mg | (172 %) | ||
| Biotin | 112.1 μg | (249 %) | ||
| Vitamin B₁₂ | 9.3 μg | (310 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 3,001 mg | (75 %) | ||
| Calcium | 572 mg | (57 %) | ||
| Magnesium | 183 mg | (61 %) | ||
| Iron | 12.3 mg | (82 %) | ||
| Iodine | 113 μg | (57 %) | ||
| Zinc | 12.1 mg | (151 %) | ||
| Saturated fatty acids | 207.9 g | |||
| Uric acid | 464 mg | |||
| Cholesterol | 1,688 mg | |||
| Complete sugar | 31 g |
Ingredients
- For the pastry
- 250 grams Pastry flour
- ½ tsp salt
- 1 egg
- 160 grams butter
- For the topping
- 250 grams Dry sausage
- 200 grams button Mushroom
- olive oil
- freshly ground peppers
- 3 eggs
- 200 grams Crème fraiche
- 150 milliliters Whipped cream
- Nutmeg (freshly grated)
- 6 Red onions
- 1 tsp freshly chopped thyme
- 1 Tbsp scallions
Preparation steps
For the pastry: pile flour on the work surface, mix with salt and make a well in the center. Cut cold butter into small pieces and arrange around the well. Place an egg into the well and chop all ingredients with a knife until crumbly. Quickly knead into a dough with your hands, shape into a ball and wrap in plastic wrap. Refrigerate for 30 minutes.
Peel sausage and cut into thin slices. Clean mushrooms and cut into slices. Peel onions and cut in half lengthwise.
Heat 1 tablespoon of oil in a pan and saute sausage briefly, add mushrooms and saute until golden brown, stirring occasionally. Remove from heat and cool, season with salt and pepper.
Whisk eggs with crème fraîche and cream, season with salt, pepper and a pinch of nutmeg.
Roll out pastry dough on a floured surface, line tart pan with it, making an edge all around. Pour egg mixture into the pan and layer with onion halves, cut side up. Top with mushroom and sausage mixture and sprinkle with thyme and chives. Bake in preheated oven at 190°C (approximately 375°F) for about 35 minutes.
Remove from oven and serve immediately.
