Goat's Cheese & Beetroot Flammekueche
with pear, lemon thyme & arugula salad
De held van dit gerecht is de rode biet - deze rode knol zorgt voor veel vezels en zit bomvol kalium.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
½ piece
Red onion
½ piece
Pear
200 g
Pre-cooked beetroot
2.5 g
Fresh lemon thyme
1 piece
Flammekueche
(Contains: Tarwe)
25 g
Organic sour cream
(Contains: Melk (inclusief lactose))
40 g
Fresh goat's cheese
(Contains: Melk (inclusief lactose))
20 g
Arugula & lamb's lettuce
Not included in your delivery
½ tablespoon
Extra virgin olive oil
½ tablespoon
Red wine vinegar
½ tablespoon
[Plant-based] butter
1 tablespoon
Sugar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 220°C. Cut the red onion into half rings. Quarter the pear, remove the core and then cut into thin slices. Thinly slice three quarters of the beetroot and then dice the rest into 1cm chunks. Pull the lemon thyme leaves off the stems.
Melt the butter in a frying pan and fry the pear and red onion for 2 - 3 minutes over medium-high heat. Stir in the sugar and continue frying for 2 - 3 more minutes or until everything turns golden-brown. Transfer the flammkueche to a parchment-lined baking sheet. Spread with the sour cream and season generously with salt and pepper. Top with the sliced beetroot and then with the red onion and pear.
Crumble the goat’s cheese over the flammkeuche, scatter over the lemon thyme and bake in the oven for 8 - 10 minutes. Meanwhile, in a salad bowl combine the extra virgin olive oil with the red wine vinegar. Season to taste with salt and pepper, then transfer the diced beetroot and the mixed leaves to the salad bowl. Toss well to combine.
Slice the flammkueche and serve with the salad on the side.