Goat's Cheese & Beetroot Flammekueche

Name: Goat's Cheese & Beetroot Flammekueche with pear, lemon thyme & arugula salad
Total time: 25 min
Yield: 2
Cuisine: German
Ingredients: 1 piece Red onion; 1 piece Pear; 250 g Pre-cooked beetroot; 5 g Fresh lemon thyme; 2 piece Flammekueche; 50 g Organic sour cream; 40 g Arugula & lamb's lettuce; 50 g Honeyed goat's cheese pearls; 20 g Pumpkin seeds; 1 piece Roma tomato; 1 tablespoon Extra virgin olive oil; 1 tablespoon Red wine vinegar; 1 tablespoon [Plant-based] butter; 2 tablespoon Sugar; to taste Honey [or plant-based alternative]; to taste Salt and pepper

with pear, lemon thyme & arugula salad

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No regular thyme in your box this week - instead, you'll cook with lemon thyme! A cousin of regular thyme, this variety has a bright, citrusy flavour that will add complexity to this dish.

Tags:

Calorie Smart

•Extra Veggies

•Veggie

Allergens:

Tarwe

•Melk (inclusief lactose)

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total25 minutes

Cooking Time15 minutes

DifficultyMedium

Ingredients

Serving amount

½ piece

Red onion

½ piece

Pear

125 g

Pre-cooked beetroot

2.5 g

Fresh lemon thyme

1 piece

Flammekueche

(Contains: Tarwe)

25 g

Organic sour cream

(Contains: Melk (inclusief lactose))

20 g

Arugula & lamb's lettuce

25 g

Honeyed goat's cheese pearls

(Contains: Melk (inclusief lactose))

10 g

Pumpkin seeds

(May be present: Pinda's, Noten, Sesamzaad)

½ piece

Roma tomato

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

Honey [or plant-based alternative]

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2792 kJ

Calories667 kcal

Fat27.4 g

Saturated Fat11.7 g

Carbohydrate82.1 g

Sugar34.7 g

Dietary Fiber8.4 g

Protein18.6 g

Cholesterol15 mg

Salt1.3 g

Trans Fat0.1 g

Potassium170.8 mg

Calcium46.2 mg

Iron1.1 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Sheet with Baking Paper

•Tall-Sided Pan

•Salad Bowl

Cooking Steps

Preheat the oven to 220°C.
Slice the onion into half rings. Core and thinly slice the pear. Dice the tomato.
Thinly slice three quarters of the beetroot and then dice the rest into 1cm chunks.
Pull the lemon thyme leaves off the stems.

Melt a knob of butter in a frying pan over medium-high heat and fry the pear with the onion for 2 - 3 minutes.
Stir in the sugar and fry for another 2 - 3 minutes or until golden-brown.
Transfer the flammekueche to a parchment-lined baking sheet.
Spread with the sour cream and season generously with salt and pepper, then top with the beetroot, onion and pear.

Scatter the goat's cheese and lemon thyme over the flammekueche, then bake in the oven for 8 - 10 minutes.
Heat a clean frying pan over high heat and toast the pumpkin seeds until they start to pop. Remove from the pan and set aside.
In a salad bowl, combine the extra virgin olive oil with the red wine vinegar. Season to taste with salt and pepper.

Shortly before serving, transfer the diced beetroot, pumpkin seeds, tomato and lettuce to the salad bowl. Toss well to combine with the dressing.
Slice the flammekueche and drizzle with some honey as preferred.
Serve with the salad alongside.