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Megan Darling
Savory goat cheese cheesecake with cauliflower and antiboise
Savory tart or cheesecake with a base of rye bread and hazelnuts and a filling of soft goat cheese, cauliflower and egg, plus an antiboise of tomato, capers and olives.
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Ingredients
Directions
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Preheat the oven to 160 ° C.
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Cut the cauliflower into the same florets and boil in water with salt in 15 min. Until done. Drain and let cool.
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Meanwhile grind the rye bread and hazelnuts in the food processor and mix in the oil and egg.
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Line the bottom of the spring form with baking paper. Line the bottom with the rye bread mixture and press. Bake for about 10 minutes in the middle of the oven.
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In the meantime, clean the bowl of the food processor for the filling and grind the cauliflower, goat's cheese and eggs until smooth. Add pepper and salt.
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Pour the filling over the bottom of the cake and bake for approx. 45 minutes in the middle of the oven. Take the cake out of the oven and let it cool for 15 minutes in the mold.
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Meanwhile cut the tomatoes in quarters for the antiboise. Remove the seeds and cut the flesh into cubes of ½ x ½ cm (brunoise).
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Drain the olives and cut into rings. Mix with the tomato, capers, 1 tbsp of the moisture of the capers and the oil.
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Season with pepper and salt. Divide the antiboise over the cake and serve immediately. Yummy! .
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Nutrition
540Calories
Sodium0% DV1.150mg
Fat62% DV40g
Protein36% DV18g
Carbs8% DV23g
Fiber32% DV8g
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