Caprese flammkuchen
with green pesto and Grana Padano flakesCalorieën
:
654 kcalEiwit
:
20.6g eiwitBereidingstijd
:
30 minutenDifficulty
:
MakkelijkVeggie
Allergenen:
- Gluten
- Tarwe
- Melk (inclusief lactose)
- Pinda's
- Noten
- Sesamzaad
- Kan sporen van allergenen bevatten
Gemaakt in een fabriek waar eieren, melk, vis, pinda's, sesam, schaaldieren, soja, noten en tarwe worden verwerkt.
Ingredienten
Hoeveelheden
½ stuk(s)
Courgette
½ stuk(s)
Aubergine
10 gram
Pompoenpitten
(Kan bevatten: Pinda's, Noten, Sesamzaad)
½ zakje(s)
Midden-Oosterse kruidenmix
½ stuk(s)
Knoflookteen
1 stuk(s)
Flammkuchen
(Bevat: Gluten, Tarwe)
15 gram
Zongedroogde tomaten
30 gram
Rucola
25 gram
Witte kaas
(Bevat: Melk (inclusief lactose))
25 gram
Zhoug
25 gram
Fresco spalmabile - roomkaas
(Bevat: Melk (inclusief lactose))
Zelf toevoegen
½ el
Extra vierge olijfolie
½ el
Olijfolie
½ tl
Honing [of plantaardig alternatief]
½ el
Water voor saus
naar smaak
Peper en zout
Benodigdheden
•Koekenpan
•Knoflookpers
•Bakplaat met bakpapier
•Kom
Instructies
1
- Preheat the oven to 220°C.
- Cut the courgette and eggplant into no more than 1cm thick rounds.
- Heat a dry frying pan over medium-high heat and toast the pumpkin seeds for 1 - 2 minutes or until they start to pop.
2
- Heat a drizzle of olive oil in the same frying pan over medium-high heat and fry the courgette and eggplant for 6 - 7 minutes, turning regularly. (See tip)
- Do this in batches if needed.
- Add all the veggies to the pan, along with the Middle Eastern spice mix and honey. Fry for 1 minute. Season with salt and pepper to taste.
Tip: Add more olive oil if necessary.
3
- Crush or mince the garlic.
- In a bowl, combine the cream cheese with the garlic and 1 tbsp water per person. Season with salt and pepper.
4
- Transfer the flammekueche to a parchment-lined baking sheet and spread on the cream cheese mixture and top with the vegetables.
- Bake the flammekueche in the oven for 8 - 10 minutes.
5
- Roughly chop the sundried tomatoes.
- Combine the arugula with the sundried tomatoes and pumpkin seeds in a bowl.
- Drizzle with extra virgin olive oil and season with salt and pepper.
6
- Serve the flammekueche on plates.
- Crumble on the Greek-style cheese and drizzle on the zhough.
- Serve with the salad.
