Small Mushroom Tartlets with Gouda
Nutritional values
(Percentage of daily recommendation)
| Calorie | 673 cal. | (32 %) | ||
| Protein | 22.12 g | (23 %) | ||
| Fat | 44.23 g | (38 %) | ||
| Carbohydrates | 48.95 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.04 g | (7 %) |
| Vitamin A | 310.44 mg | (38,805 %) | ||
| Vitamin D | 0.75 μg | (4 %) | ||
| Vitamin E | 2.92 mg | (24 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.93 mg | (85 %) | ||
| Niacin | 9.67 mg | (81 %) | ||
| Vitamin B₆ | 0.28 mg | (20 %) | ||
| Folate | 61.47 μg | (20 %) | ||
| Pantothenic acid | 2.15 mg | (36 %) | ||
| Biotin | 2.98 μg | (7 %) | ||
| Vitamin B₁₂ | 0.99 μg | (33 %) | ||
| Vitamin C | 5.78 mg | (6 %) | ||
| Potassium | 868.57 mg | (22 %) | ||
| Calcium | 401.66 mg | (40 %) | ||
| Magnesium | 33.81 mg | (11 %) | ||
| Iron | 2.48 mg | (17 %) | ||
| Iodine | 14.7 μg | (7 %) | ||
| Zinc | 2.88 mg | (36 %) | ||
| Saturated fatty acids | 23 g | |||
| Cholesterol | 140 mg |
Ingredients
- For the pastry
- 175 grams Pastry flour
- 50 grams grated Parmesan
- ½ tsp salt
- 1 egg
- 120 grams butter
- Legume (for blind baking)
- butter (for ramekins)
- Pastry flour (for ramekins)
- For the topping
- 500 grams mixed Mushrooms (best wild mushrooms)
- 2 Red onions
- 1 garlic clove
- 2 Tbsps vegetable oil
- salt
- peppers
- Nutmeg
- 1 tsp cornstarch
- 1 Tbsp Balsamic glaze
- 50 milliliters dry Red wine
- 100 grams grated Gouda
Preparation steps
For the pastry: combine flour, cheese, salt, egg and butter, quickly knead into a pastry and wrap in aluminum foil. Refrigerate for 30 minutes. For the topping: clean mushrooms and cut into slices. Peel onions and garlic and chop. Roll out pastry on a lightly floured surface and line 8 buttered ramekins wtih it, making an edge all around.
Cover pastry with parchment paper and weigh down with legumes. Bake in preheated oven at 200°C (approximately 400°F) for about 12-15 minutes. Take out of the oven and remove legumes and paper, cool. Heat oil in a pan and saute onions and garlic until soft, add mushrooms and saute until almost all liquid is evaporated. Season with salt, pepper and nutmeg, sprinkle with cornstarch and add wine.
Saute briefly and season with balsamic cream to taste, remove from heat. Fill tartlets with mushroom mixture and sprinkle with cheese. Bake in preheated oven at 220°C (approximately 425°F) until cheese is melted. Remove from oven and serve.
