Crispy goat cheesecake

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.