Max 35 min - Veggie - Dough
with mixed side salad
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Ingredienten
1 stuk(s)
Flammkuchen
(Bevat: Tarwe)
100 gram
Mix van ui, wortel en bleekselderij
(Bevat: Selderij)
½ stuk(s)
Knoflookteen
½ stuk(s)
Courgette
100 gram
Passata
½ zakje(s)
Italiaanse kruiden
30 gram
Rucola
25 gram
Geraspte mozzarella
(Bevat: Melk (inclusief lactose))
1 stuk(s)
Tomaat
2.5 gram
Vers basilicum
(Kan bevatten: Selderij)
Zelf toevoegen
50 ml
Water voor saus
1 el
Olijfolie
½ tl
Honing [of plantaardig alternatief]
¾ el
Zwarte balsamicoazijn
1 el
Extra vierge olijfolie
naar smaak
Peper en zout
Voedingswaarden
Benodigdheden
Instructies
Preheat the oven to 220°C. Heat a drizzle of olive oil in a lidded deep frying pan over medium-high heat and fry the vegetable mix, covered, for 6 - 8 minutes. Meanwhile, crush or mince the garlic. Use a peeler or cheese slicer to shave the courgette into thin ribbons.
Transfer half of the courgette ribbons to a parchment-lined baking sheet, drizzle with olive oil and season with half of the Italian seasoning, salt and pepper. Roast in the oven for 5 - 10 minutes. Then remove from the oven and set aside, but keep the parchment-lined baking sheet for step 4.
Add the garlic to the pan and fry for another minute, then deglaze with 0.25 tbsp black balsamic vinegar per person. Add the passata, honey and the rest of the Italian seasoning and cook for 4 - 5 minutes. Stir well and season with salt and pepper.
Meanwhile, cut the tomato into wedges and finely chop the basil. In a salad bowl, mix the rest of the black balsamic vinegar with the extra virgin olive oil, salt and pepper. Shortly before serving, mix the tomato, arugula and roasted courgette ribbons with the dressing.
Transfer the flammekueche to the reserved parchment-lined baking sheet, spread with the vegetable-tomato sauce and top with the rest of the courgette ribbons and the shredded mozzarella. Bake the flammekueche in the oven for 8 - 10 minutes.
Serve the flammekueche on plates and top with the basil. Serve with the salad.
Did you know... this recipe provides more than 300g vegetables per serving. This is thanks in part to the passata, which contains around the same amount of vitamins, minerals and fibre as fresh vegetables.
