Hearty Tart with Mushrooms
Hearty Tart with Mushrooms - Fully fledged vegetarian delight, fragrant from the oven
Healthy, because
Even smarter
Nutritional values
This quark oil dough is quickly kneaded and the mushrooms provide a thick portion of protein and nerve-strengthening B vitamins, but are very low in calories.
The tart tastes particularly spicy with chestnuts or other wild mushrooms. However, you can easily replace them with aromatic cultivated mushrooms such as shiitake or herb sidlings.
(Percentage of daily recommendation)
| Calorie | 276 cal. | (13 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8 g | (27 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 2.9 μg | (15 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 8.3 mg | (69 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 68 μg | (23 %) | ||
| Pantothenic acid | 3.5 mg | (58 %) | ||
| Biotin | 26.5 μg | (59 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 480 mg | (12 %) | ||
| Calcium | 156 mg | (16 %) | ||
| Magnesium | 27 mg | (9 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 2.1 g | |||
| Uric acid | 72 mg | |||
| Cholesterol | 122 mg |
Ingredients
- Ingredients
- 4 ozs Quark
- 2 Tomatoes
- 1 bunch scallions
- 1 garlic clove
- 1 ½ lbs Cépe mushrooms (or other mushrooms, preferably wild)
- 4 Tbsps vegetable oil
- salt
- peppers
- 2 Tbsps balsamic vinegar
- 7 ozs Pastry flour (plus more for dusting)
- ½ tsp Baking powder
- 1 cup
- 1 bed Cress (such as watercress)
- 3 eggs
- ½ tsp Red pepper flakes
Kitchen utensils
Preparation steps
Put the quark in a fine sieve and allow to drain.
Meanwhile, rinse the tomatoes, wipe dry, remove stems and cut tomatoes into small dice.
Rinse scallions, shake dry and cut diagonally into slices. Peel the garlic and chop finely.
Gently wipe mushrooms if necessary with a damp paper towel or cloth. Cut mushrooms into thin slices.
Heat 1 tablespoon oil in a large non-stick pan and cook mushrooms for 4-5 minutes over high heat. Add tomatoes, scallions and garlic and cook for about 3 minutes. Season with salt, pepper and balsamic vinegar. Remove from the heat.
Mix flour with ½ teaspoon salt and baking powder. Add drained quark, 5 tablespoons milk and remaining oil. Knead with the dough hook of a hand mixer to a smooth dough.
Cut cress from the bed and mix half with the mushrooms.
Roll out dough on a lightly floured surface fit a tart pan (about 28-30 cm or approximately 11-12 inches in diameter). Place dough in pan, pressing into bottom and about 3 cm (approximately 1 inch) up sides.
Spread the mushroom mixture over the dough. Mix eggs and remaining milk and season with salt and red pepper flakes.
Pour egg mixture over the mushrooms. Bake on second rack from bottom of preheated oven at 200°C (fan 180°C, gas: mark 3) (approximately 400°F) until the surface is firm to the touch, about 30 minutes.
Sprinkle the tart with remaining cress and more pepper flakes, if desired. Cut into pieces and serve.
