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Olive cake with artichoke tomato filling and a herbal puff
 
 
4 ServingsPTM65 min

Olive cake with artichoke tomato filling and a herbal puff


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Directions

  1. For the filling, cross the bottom of the tomatoes crosswise, place them for a few seconds in boiling water and pull off the skin. Remove the seeds and cut the flesh into small cubes.
  2. Cut the artichokes into small cubes. Heat the oil in a pan on a low setting and let the shallot simmer with the garlic, bay leaf and a pinch of salt until the shallot is translucent. Turn off the heat source and add the artichoke, tomato and parsley.
  3. Grate the peel of the lemons and add the lemon zest and balsamic vinegar to taste. Season with salt and pepper.
  4. To garnish, toast the sesame seeds in a dry, hot frying pan and let cool. Mix the sesame with the oregano and chives.
  5. Divide the artichoke tomato filling over the center of the pastry dogs and spray the seasoning onto it. Sprinkle the cake with the sesame-melange.

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Nutrition

495Calories
Fat45% DV29g
Protein40% DV20g
Carbs11% DV33g

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