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BFOULDS
Mediterranean plate cake with goat's cheese
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Ingredients
Directions
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Preheat the oven to 200ºC.
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Heat 4 tablespoons of olive oil and fry the onion rings with half of the garlic for 4-5 minutes.
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Sprinkle with salt, scoop the thyme and let it cool.
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Roll out the dough, possibly in 2 pieces, and cover the baking tray with it.
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Push the dough seams together.
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Brush the dough with the tapenade and spread the onions and olives over it.
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Place the toss with the cut side up and sprinkle with pepper.
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Divide the goat cheese over it and bake the cake in the middle of the oven for 12-13 minutes.
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Mix the rest of the olive oil with the remaining garlic, salt and pepper.
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Remove the cake from the oven, spread the arugula over it and drizzle with the garlic oil.
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20 minMain dish(olive oil, potato wedges, dried Provençal herbs, Red onion, vegetarian schnitzel Milner Gouda, fresh sliced string beans, chilled sun-dried to, vinegar,cheese schnitzel with Mediterranean potatoes and string beans
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35 minMain dishonion, bunch onion, tomato, traditional olive oil, chilled potato slices, Gelderse smoked sausage, medium sized egg, Al-Andalus,potato omelette with smoked sausage
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20 minMain dishtuna on olive oil, leeks, (freshly ground) pepper, pancakes, sun dried tomato sauce, sour cream,tuna pancakes
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30 minMain dishspelled, salad outing, traditional olive oil, lime, fresh fresh mint, fresh pomegranate seeds, arugula, muhammara spread, chèvres doux goat cheese 45,spelled salad with goat's cheese and pomegranate
Nutrition
760Calories
Sodium0% DV0g
Fat83% DV54g
Protein34% DV17g
Carbs16% DV49g
Fiber0% DV0g
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