Small Bacon and Shallot Tarts
Nutritional values
(Percentage of daily recommendation)
| Calorie | 625 cal. | (30 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 49 g | (42 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.4 g | (8 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 9.6 mg | (80 %) | ||
| Vitamin K | 2.5 μg | (4 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.5 mg | (38 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 42 μg | (14 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 9.1 μg | (20 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 530 mg | (13 %) | ||
| Calcium | 211 mg | (21 %) | ||
| Magnesium | 21 mg | (7 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 20.5 g | |||
| Uric acid | 30 mg | |||
| Cholesterol | 136 mg | |||
| Complete sugar | 5 g |
Ingredients
- For the dough
- 200 grams Pastry flour
- ½ tsp salt
- 175 grams Quark
- 4 Tbsps vegetable oil
- vegetable oil (for greasing the tin)
- For the filling
- 100 grams Crème fraiche
- 200 milliliters Whipped cream
- 2 eggs
- 100 grams Bacon (diced)
- 1 garlic clove
- 50 grams Parmesan
- 600 grams shallots
- salt
- freshly ground peppers
Preparation steps
For the dough, mix all the ingredients with 3-4 tablespoons ice water and knead to a smooth dough. Cover the dough and let rest for about 30 minutes in the refrigerator. Grease the tart tins with oil.
Peel the shallots and halve. Peel the garlic, chop finely, and mix with cream, Parmesan, eggs and creme fraiche. Season with salt and pepper.
Fry the bacon in a frying pan briefly and remove from the heat.
Take the dough out from the refrigerator, divide into 6 portions and roll out each portion. Line the tart tins with the rolled dough portions. Pour the egg cream into the molds up to half. Sprinkle the fried bacon and shallots over. Bake in a preheated oven at 225°C (fan: 200°C, gas mark 4) (approximately 430°F) until golden brown, about 25-30 minutes.
