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Plate Cake With Summer Vegetables
 
 
4 ServingsPTM40 min

Plate Cake With Summer Vegetables


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

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Directions

  1. Let the puff pastry thaw.
  2. Preheat the oven to 225 ºC.
  3. 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.
  4. Prick a few holes in the dough with a fork. Bake the dough floor in the oven for about 5 minutes.
  5. Stir in the pesto through the crème fraîche and spread over the dough base.
  6. Cut the zucchini into slanted slices and stick the tomatoes. Cut the bell pepper into rings.
  7. Spread the vegetables over the dough base and sprinkle with pepper, salt and the grated cheese.
  8. 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.


Nutrition

615Calories
Sodium35% DV840mg
Fat68% DV44g
Protein28% DV14g
Carbs14% DV41g
Fiber16% DV4g

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