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Plate pie with celeriac, chicory, pear and gorgonzola
Plate pie of puff pastry with crème fraîche, celeriac, chicory, gorgonzola, pear and walnuts.
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Ingredients
Directions
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Preheat the oven to 200 ° C. Roll out the puff pastry with the baking paper over a baking tray. Divide the crème fraîche over it.
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Peel the celeriac and cut into 1 cm cubes. Cut the underside of the stalk chicory and cut the chicory in half.
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Remove the hard core. Cut half the stumps in half lengthwise.
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Spread the celeriac and the chicory over the puff pastry. Remove the crust from the gorgonzola and cut the cheese into cubes.
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Distribute over the vegetable. Bake the plate cake in the oven for about 25 minutes until done.
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Peel the pears, remove the core and cut the flesh into cubes. Divide with the walnuts over the cake.
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Nutrition
660Calories
Sodium36% DV860mg
Fat71% DV46g
Protein34% DV17g
Carbs13% DV40g
Fiber36% DV9g
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