W11 - Veggie - Dough - use EID: Dried fig pieces
with Grana Padano and side salad
Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen
Ingredienten
1 stuk(s)
Flammkuchen
(Bevat: Tarwe)
25 gram
Geitenkaasbolletjes met honing
(Bevat: Melk (inclusief lactose))
25 gram
Roomkaas
(Bevat: Melk (inclusief lactose))
½ zakje(s)
Italiaanse kruiden
½ stuk(s)
Knoflookteen
½ stuk(s)
Rode ui
1 stuk(s)
Courgette
20 gram
Gedroogde vijgenstukjes
(Kan bevatten: Sesamzaad, Pinda's, Noten)
20 gram
Rucola en veldsla
7.5 ml
Basilicumcrème
Zelf toevoegen
½ el
Extra vierge olijfolie
1 el
Olijfolie
¾ el
Zwarte balsamicoazijn
½ tl
Honing [of plantaardig alternatief]
½ el
Water voor saus
½ tl
Suiker
naar smaak
Peper en zout
Voedingswaarden
Instructies
Preheat the oven to 230°C. In a small bowl, well the dried fig pieces in warm water. Finely chop the onion. Heat a drizzle of olive oil in a saucepan over medium-low heat and fry the onion for 10 minutes. Drain the dried fig pieces and add to the saucepan. Fry for another 5 minutes. In the last minute, deglaze with two-thirds of the balsamic vinegar. Add the sugar and season with salt and pepper.
Crush or mince the garlic. In a small bowl, combine the cream cheese, Italian seasoning, garlic, and water for the sauce (see pantry for amounts). Season with salt and pepper to taste.
Use a peeler or cheese slicer to shave the courgette into thin ribbons. Transfer the flammekueche to a parchment-lined baking sheet and spread on the cream cheese. Top with two-third of the courgette ribbons and season with salt and pepper.
Lay the rest of the courgette next to the flammekueche. Drizzle with olive oil and season with salt and pepper. Bake the flammekueche and the courgette in the oven for 9 - 11 minutes.
In a salad bowl, combine the extra virgin olive oil, honey, and the rest of the balsamic vinegar. Season with salt and pepper to taste. Shortly before serving, add the salad leaves and the roasted courgette and mix well to combine.
Serve the flammekueche on plates and top with the fig-onion compote and the honeyed goat’s cheese pearls. Drizzle on the basil crème. Serve the salad alongside.
