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Dickie
Plate Cake With Summer Vegetables
Vegetarian savory pie with green pesto, creme fraiche, zucchini, tomatoes, yellow pepper and grated cheese.
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Ingredients
Directions
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Let the puff pastry thaw.
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Preheat the oven to 225 ºC.
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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.
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Prick a few holes in the dough with a fork. Bake the dough floor in the oven for about 5 minutes.
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Stir in the pesto through the crème fraîche and spread over the dough base.
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Cut the zucchini into slanted slices and stick the tomatoes. Cut the bell pepper into rings.
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Spread the vegetables over the dough base and sprinkle with pepper, salt and the grated cheese.
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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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