Tart with Turkey and Mushrooms
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,235 cal. | (154 %) | ||
| Protein | 171 g | (174 %) | ||
| Fat | 200 g | (172 %) | ||
| Carbohydrates | 189 g | (126 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13.8 g | (46 %) |
| Vitamin A | 2.6 mg | (325 %) | ||
| Vitamin D | 14.4 μg | (72 %) | ||
| Vitamin E | 13 mg | (108 %) | ||
| Vitamin K | 59.1 μg | (99 %) | ||
| Vitamin B₁ | 1.1 mg | (110 %) | ||
| Vitamin B₂ | 2.7 mg | (245 %) | ||
| Niacin | 91.2 mg | (760 %) | ||
| Vitamin B₆ | 2.7 mg | (193 %) | ||
| Folate | 306 μg | (102 %) | ||
| Pantothenic acid | 12 mg | (200 %) | ||
| Biotin | 143.1 μg | (318 %) | ||
| Vitamin B₁₂ | 7.6 μg | (253 %) | ||
| Vitamin C | 58 mg | (61 %) | ||
| Potassium | 3,690 mg | (92 %) | ||
| Calcium | 642 mg | (64 %) | ||
| Magnesium | 240 mg | (80 %) | ||
| Iron | 14.1 mg | (94 %) | ||
| Iodine | 98 μg | (49 %) | ||
| Zinc | 16 mg | (200 %) | ||
| Saturated fatty acids | 112.2 g | |||
| Uric acid | 796 mg | |||
| Cholesterol | 1,532 mg | |||
| Complete sugar | 29 g |
Ingredients
- For the pastry
- 200 grams Pastry flour
- 1 fresh egg
- 2 pinches salt
- 5 Tbsps milk
- 80 grams cold butter
- For the topping
- 400 grams turkey breasts
- salt
- peppers
- ½ tsp cayenne pepper
- ½ organic lemon (Juice and zested)
- 2 garlic cloves
- 1 pc fresh ginger
- ½ bunch scallions
- 200 grams button Mushroom
- 1 Tbsp clarified butter
- 2 Tbsps Curry
- 200 milliliters chicken stock (from a jar)
- 1 Tbsp cornstarch
- 250 grams Whipped cream
- 3 fresh eggs
Preparation steps
For the pastry: Pile flour on a work surface and make a well in the center. Add an egg, 2 pinches of salt and milk to the well. Cut butter into small pieces and arrange around the well. Chop all ingredients until crumbly and knead quickly into a smooth pastry. Roll out pastry on a floured surface and line tart pan with it, making about 3 cm (approximately 1 inch) edge all around. Refrigerate for 45 minutes.
For the topping: Rinse and pat dry turkey, cut into strips. Season with salt, pepper, cayenne pepper, lemon juice and zest. Peel garlic and ginger and squeeze, add to turkey and mix well. Rinse and dry scallions, cut into pieces. Clean mushrooms and slice.
Heat clarified butter in a large skillet and cook turkey strips for about 4 minutes. Move to the side, add scallions and mushrooms to the pan and saute briefly. Mix everything well and season with 1 tablespoon of curry powder. Add chicken stock and simmer for 3 minutes on medium heat. Mix cornstarch with 2 tablespoons of cold water and add to the pan, bring to a boil.
Whisk cream with eggs and season with remaining curry powder, salt and pepper. Add to turkey mixture and mix well. Spread mixture over pastry and bake in preheated oven at 180°C (approximately 350°F) for about 1 hour. If tart browns too much, cover with aluminum foil. Remove from the oven, let rest for about 10 minutes and serve.
