Filter
Reset
Sort ByRelevance
JULBREN1020
Vegetable tart with goat's cheese and mushroom-nut tapenade
Also try this delicious Vegetable tart with goat's cheese and mushroom-nut tapenade
Share
Tweet
Pin
Whatsapp
Print
Ingredients
- 1 little celeriac peeled, in slices of approx. 1 cm thick
- 4 tablespoon olive oil
- 2 shallot shredded
- 200 gram mixed mushroom chopped, wiped clean
- 50 gram almond
- 50 gram hazelnut minced meat
- 50 gram cashew nut minced meat
- 300 gram Spinach
- 100 gram soft goat cheese in 4 slices, 1 cm thick
- 1 lemon in parts
Kitchen Stuff
Directions
-
Boil the celeriac in 10 minutes.
-
Heat 2 tbsp olive oil for the tapenade and fry the shallots.
-
Spoon the mushrooms and nuts through and cook at a high setting for 2 minutes. Add salt and pepper.
-
Stir-fry the spinach with salt and pepper in the rest of the olive oil until the leaf has shrunk.
-
Put a circle out of the celery and the goat's cheese. Put the celery in the ring on a warm plate.
-
Put the spinach on top and then the goat's cheese. Remove the ring and place some tapenade on the goat's cheese.
-
Garnish with a andnbsp; lemon slice. Repeat for the other portions.
-
15 minMain dishMexican stir-fry vegetables, Mexican spices, eggs (M), baking tortillas, cheese spread with sambal, ham,Mexican bouncer
-
35 minMain dishbeef broth with meat, sugo pasta sauce with herbs, green kidney beans, zucchini, celery, winter carrot, white pistolets, grated mature cheese,zucchini soup with pizza rolls
-
50 minMain dishwhite quick-cooking rice, onion, garlic, zucchini, traditional olive oil, pasta sauce sugo basil, minced beef, medium sized egg, spice mix chopped, mix for spaghetti bolognese,zucchini with minced meat
-
40 minMain dishunpansed schnitzel, black olive, green olive, anchovy fillet, garlic, fresh provençal herbs, olive oil, pine nuts, almond, butter, Meat bouillon, cooking cream,provencal meat rolls
Nutrition
315Calories
Sodium0% DV0g
Fat34% DV22g
Protein24% DV12g
Carbs4% DV12g
Fiber0% DV0g
Loved it