Goat's Cheese & Beetroot Flammekueche
with pear, lemon thyme & arugula salad4.5(686)
Calories
:
667 kcalProtein
:
18.6g proteinDifficulty
:
MediumVeggie
Extra Veggies
One-Pot Dish
Allergens:
- Gluten
- Tarwe
- Melk (inclusief lactose)
- Pinda's
- Noten
- Sesamzaad
- May contain traces of allergens
It's believed that pears originated in the Caucasus before spreading to Europe more than 4000 years ago!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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: Gluten, 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
(Contains: Pinda's, Noten, Sesamzaad, May contain traces of allergens)
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
1
- 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.
2
- 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 sliced beetroot, the onion and the pear.
3
- 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.
4
- 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.
