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Dwaine
Fennel pie with blueberry cheese
A tasty Dutch recipe. The starter contains the following ingredients: fennel bulb, olive oil, puff pastry bottom (for savory pie (chilled fresh)), crème fraîche (125 ml) and bluefin cheese (in small pieces).
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Ingredients
Directions
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Cut the green of the fennel. Chop finely and store in the refrigerator until use. Cut the fennel bulb into thin slices. Heat the oil in a frying pan, spoon the fennel bulb through it and sprinkle with salt. Put the lid on the pan and fry the fennel in 8 minutes until al dente. Allow to cool.
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Preheat the oven to 200 ° C. Spread the cake base on a baking sheet covered with parchment paper. Brush the bottom with the crème fraîche. Divide the fennel over the bottom. Divide the cheese over the cake.
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Put the baking sheet in the middle of the oven and bake the cake in about 20 minutes until golden brown and done. Allow to cool for 5 minutes. Sprinkle the fennel green over it and cut the pie into points. Serve lukewarm.
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Nutrition
430Calories
Sodium0% DV1.290mg
Fat57% DV37g
Protein16% DV8g
Carbs6% DV17g
Fiber32% DV8g
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