Crispy goat cheesecake

Name: crispy goat cheesecake
Cook time: 140 min
Total time: 155 min
Yield: 4
Cuisine: Mediterranean
Ingredients: business suit filo puff pastry freezer; 1 dish haricots verts (150 g), cleaned; 1 orange; 1 bag peeled pistachio nuts 55 g; 4 tablespoons olive oil with lemon flavor; 4 to stick soft goat cheese with crust (a ca. 60 g, chevre natural 45); freshly ground black pepper

A nice Mediterranean recipe. The vegetarian main course contains the following ingredients: filo puff pastry (frozen), haricots verts ((150 g), cleaned), orange, peeled pistachio nuts (55 g), olive oil (with lemon flavor), soft goat cheese (with crust (approx. 60 g) , chevre natural 45)) and freshly ground black pepper.

Ingredients

Directions

Let the filo pastry thaw in a plastic container for 2 hours at room temperature.
Preheat the oven to 200 ° C. Haricots verts cook in 5 min. Wash the beans in the sieve with cold water and drain well. Season the orange bulbs and skin with a coarse grating (fruit is not used). Chop the pistachio nuts coarsely. Spread filo pastry on the work surface and thinly cover with 2 tbsp lemon oil. Four sheets of air fold in four fold. Cut the fifth sheet into 4 pieces and place them between folded sheets. Place the dough slices side by side on the greased baking tray and cover the top with 1 tbsp oil. Place haricots next to each other on dough and cover with slice of goat's cheese. Spread pistachio nuts and orange zest on top. Generously grind pepper over it and sprinkle the rest of oil over it. In the middle of oven goat cheesecakes in 15 min. Golden brown and cooked. Serve with a salad of romana lettuce and black olives.