Flammekueche with Goat's Cheese Pearls & Date Compote
with courgette, basil crème & arugula salad- Gluten
- Tarwe
- Melk (inclusief lactose)
- Pinda's
- Noten
- Sesamzaad
- May contain traces of allergens
- Pecannoten
- Pistachenoten
- Walnoten
- Macadamianoten
- Cashewnoten
- Paranoten
- Amandelnoten
- Hazelnoten
This week, make your own homemade date compote! It's rich, sticky and naturally sweet, with a slightly savoury touch – not to mention quick and easy to prepare!
Ingredients
1 piece
Flammekueche
(Contains: Gluten, Tarwe)
25 g
Honeyed goat's cheese pearls
(Contains: Melk (inclusief lactose))
½ sachet(s)
Italian seasoning
½ piece
Garlic
½ piece
Red onion
1 piece
Courgette
30 g
Arugula & lamb's lettuce
10 milliliters
Basil crème
10 g
Pumpkin seeds
(Contains: Pinda's, Noten, Sesamzaad, May contain traces of allergens)
20 g
Chopped dates
(Contains: Pecannoten, Sesamzaad, Pinda's, Pistachenoten, Walnoten, Macadamianoten, Cashewnoten, Noten, Paranoten, Amandelnoten, Hazelnoten, May contain traces of allergens)
25 g
Fresco spalmabile - cream cheese
(Contains: Melk (inclusief lactose))
Not included in your delivery
½ tablespoon
Extra virgin olive oil
1 tablespoon
Olive oil
¾ tablespoon
Balsamic vinegar
½ teaspoon
Honey [or plant-based alternative]
½ tablespoon
Water for the sauce
½ teaspoon
Sugar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 230°C.
- Soak the dates in a small bowl of lukewarm water.
- Chop the onion and crush or mince the garlic.
- In a small bowl, combine the cream cheese with the Italian seasoning, the garlic and the water for the sauce. Season to taste with salt and pepper.
- Heat a drizzle of olive oil in a small pot or saucepan over medium-low heat and fry the onion for 10 minutes.
- Drain the dates and transfer to the saucepan, then fry for 4 more minutes.
- Deglaze with two thirds of the balsamic vinegar, then stir in the sugar.
- Season to taste with salt and pepper, then cook for 1 more minute.
- Use a peeler or cheese slicer to shave the courgette into thin ribbons.
- Transfer a third of the courgette ribbons to a parchment-lined baking sheet and drizzle with olive oil.
- Season with salt and pepper.
- Transfer the flammekueche to another parchment-lined baking sheet and spread with the cream cheese.
- Top the flammekueche with the rest of the courgette ribbons, then season with salt and pepper.
- Transfer both baking sheets to the oven for 9 - 11 minutes.
- Meanwhile, heat a clean frying pan over high heat.
- Toast the pumpkin seeds until they start to pop, then remove from the pan and set aside.
- In a salad bowl, combine the extra virgin olive oil with the honey and the rest of the balsamic vinegar.
- Season to taste with salt and pepper.
- Shortly before serving, transfer the lettuce to the salad bowl, along with the roasted courgette. Toss well to combine with the dressing.
- Serve the flammekueche on plates with the salad alongside.
- Top the flammekueche with the date compote and the cheese, then drizzle with the basil crème.
- Garnish the salad with the pumpkin seeds.
