Plate pie with beet, kale and goat cheese

Name: plate pie with beet, kale and goat cheese
Cook time: 20 min
Total time: 55 min
Yield: 4
Cuisine: Dutch
Ingredients: 4 Red onion; 500 g cooked beetroot; 5 el traditional olive oil; 10 slice frozen puff pastry pack, thawed; 300 g frozen kale pack, thawed or cavolo nero; 100 g salted cashew nuts; 250 g goat cheese natural 45

Plate pie of puff pastry with beet, kale, goat cheese and cashew nuts.

Ingredients

Kitchen Stuff

1 baking paper

Directions

Preheat the oven to 200 ° C.
Meanwhile, cut the onions and beets into equally thin segments.
Put the onion and beet in a bowl and scoop with the oil. Season with pepper and salt.
Spread the vegetables over a griddle covered with parchment paper and grill in the middle of the oven for about 20 minutes.
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.
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.
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.
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.
Season with pepper and salt. Bake the plate cake in the middle of the oven for about 15 minutes.