Plate cake with ricotta, asparagus and walnuts — Meal
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Macros (per serving)

Fat

59%

(17 g)

Protein

10%

(7 g)

Carbs

31%

(21 g)

19 g Net,

2 g Fiber

265 Calories (per serving)

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Savory snacks

Cakes

High Tea

Vegetable Dishes

Plate cake with ricotta, asparagus and walnuts

Ingredients

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Pie

6

Puff pastry

270 g

Egg

1 piece

Green Asparagus

100 g

Zucchini

12 piece

Cherry tomatoes

10 pieces

Fresh thyme

1 Tbsp

Walnuts

1 hand

Arugula

1 hand

Salt

1 pinch

Ricotta

100 g

Instructions

Difficulty

Normal

Prep time

20 min

Wait time

25 min

1

Preheat the oven to 200 degrees. Roll out the fresh dough on a baking tray and fold / roll the edges slightly. Spread 100 grams of ricotta on the bottom. Cut the zucchini into slices or half slices. Divide the zucchini over the plate.

2

Halve the tomatoes. The asparagus tips do not need to be peeled, just cut a thin slice from the bottom. Divide the asparagus and tomatoes over the plate pie. Chop the walnuts coarsely and divide them over the plate pie last. Garnish with (fresh) thyme and a pinch of salt.

3

Beat the egg in a bowl and coat the edges with egg. Bake the plate cake in the middle of the oven for 20 to 25 minutes. The edges should be a little golden brown and crispy. Remove the plate pie from the oven and garnish with arugula. Spoon some small balls of fresh ricotta on the plate.

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Details

Allergens

Nuts, Nightshade, Chicken egg, Gluten

Diet

Mediterranean

Course

Lunch, Dinner, Side dish

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