Leek pie with Goat cheese

Name: leek pie with Goat cheese
Cook time: 30 min
Total time: 65 min
Yield: 4
Ingredients: 6 onion; 500 g boiled beets; 40 g unsalted butter or margarine; 8 slice cream butter puff pastry pack of 10 slices, frozen, thawed; 500 g leeks; 145 g Bettine Blanc goat cheese 58; 125 ml creme fraiche; 1 shallot; 3 el yoghurt dressing chives bottle of 270 ml

Vegetarian savory pie with goat's cheese, boiled beets and leeks.

Ingredients

Directions

Preheat the oven to 210 ° C.
Cut the onions in half rings and the beets in half slices.
Heat the butter in a frying pan, add the onions and let them simmer for 15 minutes on low heat. Add pepper and salt.
Place 6 slices of puff pastry on a baking tray covered with parchment paper, in the shape of a rectangle. Cut 2 slices into strips and make an upright edge.
Press the seams of the dough firmly. Bake the cake base in the oven for about 10 minutes.
Wash the leeks and cut into thick slanted rings and boil for 5 minutes in boiling water. Drain.
Divide the onion over the pie base, lay the leek on it and crumble the goat's cheese. Sprinkle with pepper. Bake the cake in the oven for about 25 minutes.
Stir in the crème fraîche and spread over the warm cake. Finely chop the shallot and make a salad of the beetroot, shallot and yoghurt dressing. Bon appétit! .

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Nutrition

775Calories

Sodium28% DV665mg

Fat82% DV53g

Protein32% DV16g

Carbs18% DV53g

Fiber44% DV11g

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