Small Mushroom Tartlets with Gouda

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Small Mushroom Tartlets with Gouda
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Health Score:
7,0 / 10
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 1 hr 50 min.
Ready in
Calories:
673
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie673 kcal(32 %)
Protein22.12 g(23 %)
Fat44.23 g(38 %)
Carbohydrates48.95 g(33 %)
Sugar added0 g(0 %)
Roughage2.04 g(7 %)
Vitamin A310.44 mg(38,805 %)
Vitamin D0.75 μg(4 %)
Vitamin E2.92 mg(24 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.93 mg(85 %)
Niacin9.67 mg(81 %)
Vitamin B₆0.28 mg(20 %)
Folate61.47 μg(20 %)
Pantothenic acid2.15 mg(36 %)
Biotin2.98 μg(7 %)
Vitamin B₁₂0.99 μg(33 %)
Vitamin C5.78 mg(6 %)
Potassium868.57 mg(22 %)
Calcium401.66 mg(40 %)
Magnesium33.81 mg(11 %)
Iron2.48 mg(17 %)
Iodine14.7 μg(7 %)
Zinc2.88 mg(36 %)
Saturated fatty acids23 g
Cholesterol140 mg

Ingredients

for
4
For the pastry
175 grams Pastry flour
50 grams grated Parmesan
½ teaspoon 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 tablespoons vegetable oil
salt
peppers
Nutmeg
1 teaspoon cornstarch
1 tablespoon Balsamic glaze
50 milliliters dry Red wine
100 grams grated Gouda
How healthy are the main ingredients?
MushroomGoudaParmesansalteggonion

Preparation steps

1.

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. 

2.

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.

3.

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.