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Vegetable plate cake with raw ham
Plate pie with lots of vegetables, ricotta, asparagus, zucchini, garden peas and raw ham.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Put the ricotta in a bowl. Chop the red onion finely and stir through the ricotta.
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Press the garlic clove above and add the dill. Stir through. Season with pepper and salt.
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Cut the puff pastry into a circle as large as possible and place on a baking sheet covered with parchment paper.
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Push in the outer edge a ½ inch to create a small upright edge. Brush the dough with the ricotta mixture.
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Cut the woody bottom of the asparagus and spread the asparagus over the cake. Bake the cake for about 20 minutes just below the center of the oven.
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In the meantime, cut long ribbons of the courgette with a cheese slicer or peeler. Put in a bowl and scoop with the oil.
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Heat a wok on high heat and stir fry the zucchini 1 min. Remove from the wok.
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Put the garden peas with the water in a saucepan and heat for 4 min.
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Take the cake out of the oven and divide the zucchini, garden peas and ham over it.
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Nutrition
505Calories
Sodium32% DV760mg
Fat43% DV28g
Protein40% DV20g
Carbs13% DV40g
Fiber28% DV7g
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