Red cabbage pie with goat cheese and pine nuts
A tasty Dutch recipe. The vegetarian lunch contains the following ingredients: puff pastry ((frozen), thawed), eggs, mashed potatoes, cooked red cabbage with apple pieces (chilled, pack 520 g), goat cheese with honey (Bettine Blanc), roasted pine nuts (a 50 g bowl) , olive oil and thyme (bag of 15 g).
- 5 sheets puff pastry (frozen), thawed
- 2 Eggs
- 200 g mashed potatoes
- 250 g cooked red cabbage with pieces of apple cool fresh, pack 520 g
- 3 slices goat cheese with honey Bettine Blanc
- 25 g roasted pine nuts container of 50 g
- 1 tablespoon olive oil
- 2 twigs thyme pouch a 15 g
Preheat the oven to 200 ° C. Cover the bottom of the spring form with the puff pastry and stick the overlapping parts together (with a little water). Place a layer of parchment paper on top and place the support filling on top (this way you can bake the cake base without filling). Bake the pie base for 10 minutes. Take the spring form out of the oven, remove the support filling and leave the oven on.
Stir the eggs through the mashed potatoes and spread the mixture over the bottom. Drain the red cabbage and spread over the mashed potatoes. Put the slices of goat's cheese on it and the pine nuts, drip some olive oil over it and heat the cake for another 15-20 minutes in the oven. Take the cake out of the oven and sprinkle it with some thyme and pepper to taste. Delicious with a rucola salad.
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