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Tamara Shaw
Plate pie with pesto
Italian plate pie of puff pastry with red pesto, salami and zucchini.
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Ingredients
Directions
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Let the puff pastry thaw.
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Preheat the oven to 180 ° C.
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Line a baking tin with parchment paper.
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Place the slices of dough in a rectangle. Leave the edges slightly under pressure. Prick holes in the soil with a fork.
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Spread the bottom with the pesto and sprinkle with the cheese.
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Put the salami on it. Cut the zucchini into thin slices and divide them over the salami.
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Cut the onion into rings and halve the tomatoes. Put the onion on top and the tomatoes with the cutting edge facing up.
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Fry the cake in the middle of the oven for about 45 minutes until golden brown and done.
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Nutrition
855Calories
Sodium0% DV1.745mg
Fat98% DV64g
Protein48% DV24g
Carbs14% DV43g
Fiber16% DV4g
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