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Plate pie with beet, kale and goat cheese
Plate pie of puff pastry with beet, kale, goat cheese and cashew nuts.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Meanwhile, cut the onions and beets into equally thin segments.
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Put the onion and beet in a bowl and scoop with the oil. Season with pepper and salt.
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Spread the vegetables over a griddle covered with parchment paper and grill in the middle of the oven for about 20 minutes.
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In the meantime, place the puff pastry in a rectangle on a baking tray covered with parchment paper. Leave a little pressure on the edges.
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Prick into the dough with a fork and bake in the oven for the last 10 minutes in the top of the oven. Take out of the oven.
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In the meantime, heat the rest of the oil in a skillet and add the kale in parts. Bake for 4 minutes on a high heat.
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Spread the kale over the dough and put the roasted vegetables on it. Sprinkle with the cashew nuts and crumble the goat cheese over it.
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Season with pepper and salt. Bake the plate cake in the middle of the oven for about 15 minutes.
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Nutrition
925Calories
Sodium0% DV1.000mg
Fat100% DV65g
Protein42% DV21g
Carbs20% DV59g
Fiber40% DV10g
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