Plate Cake With Summer Vegetables

Name: Plate Cake With Summer Vegetables
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 8 slice frozen puff pastry grab 10 slices; 2 el pesto alla Genovese; 125 ml creme fraiche; 1 zucchini; 4 tomato; 1 yellow bell pepper; 100 g grated mature cheese variation possible

Vegetarian savory pie with green pesto, creme fraiche, zucchini, tomatoes, yellow pepper and grated cheese.

Ingredients

Kitchen Stuff

baking sheet (30 x 40 cm), greased

Directions

Let the puff pastry thaw.
Preheat the oven to 225 ºC.
Make a bottom with a raised edge on a baking sheet by placing the dough slices next to each other and pressing the seams tightly.
Prick a few holes in the dough with a fork. Bake the dough floor in the oven for about 5 minutes.
Stir in the pesto through the crème fraîche and spread over the dough base.
Cut the zucchini into slanted slices and stick the tomatoes. Cut the bell pepper into rings.
Spread the vegetables over the dough base and sprinkle with pepper, salt and the grated cheese.
Fry the plate cake for about 15 minutes in the oven until golden brown and done. Remove the cake from the oven and serve hot.

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Nutrition

615Calories

Sodium35% DV840mg

Fat68% DV44g

Protein28% DV14g

Carbs14% DV41g

Fiber16% DV4g

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