Bacon and Onion Tart
Nutritional values
(Percentage of daily recommendation)
| Calorie | 5,262 cal. | (251 %) | ||
| Protein | 95 g | (97 %) | ||
| Fat | 463 g | (399 %) | ||
| Carbohydrates | 190 g | (127 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.1 g | (34 %) |
| Vitamin A | 2.7 mg | (338 %) | ||
| Vitamin D | 11.9 μg | (60 %) | ||
| Vitamin E | 24.9 mg | (208 %) | ||
| Vitamin K | 34.6 μg | (58 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 2.1 mg | (191 %) | ||
| Niacin | 26.4 mg | (220 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 291 μg | (97 %) | ||
| Pantothenic acid | 7.2 mg | (120 %) | ||
| Biotin | 99.3 μg | (221 %) | ||
| Vitamin B₁₂ | 8.3 μg | (277 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 1,955 mg | (49 %) | ||
| Calcium | 1,302 mg | (130 %) | ||
| Magnesium | 163 mg | (54 %) | ||
| Iron | 8.6 mg | (57 %) | ||
| Iodine | 107 μg | (54 %) | ||
| Zinc | 11.5 mg | (144 %) | ||
| Saturated fatty acids | 226.4 g | |||
| Uric acid | 145 mg | |||
| Cholesterol | 1,838 mg | |||
| Complete sugar | 34 g |
Ingredients
- For the shortcrust pastry
- 200 grams Pastry flour
- 100 grams cold butter
- 1 egg yolk
- salt
- For the topping
- 6 onions
- 250 grams marbled Bacon
- 2 Tbsps sunflower oil
- ½ tsp Caraway
- butter (for the pan)
- Pastry flour (for the work surface)
- 4 eggs
- 200 milliliters Whipped cream
- 200 milliliters milk
- 75 grams grated Gruyere
- freshly ground peppers
- Nutmeg
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 and 3-5 tablespoons of cold water 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. For the topping: peel onions and cut into thin rings. Cut bacon into cubes.
Heat oil in a large pan, saute bacon briefly and add onions, saute for about 5 minutes on medium heat. Add caraway seeds and remove pan from heat. Butter tart pan. Roll out pastry on a floured surface and line pan with a pastry, making an edge all around. Spread onions and bacon over the pastry.
Whisk eggs with cream, milk and Gruyère, season with salt, pepper and nutmeg. Pour over onions and bacon. Bake in preheated oven at 200°C (approximately 400°F) for about 45 minutes or until golden brown. Remove from oven, cut into pieces and serve.
