Cheese, Vegetable and Tapenade Pie

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Cheese, Vegetable and Tapenade Pie
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Health Score:
6,7 / 10
1 hr
ready in 1 hr 55 min.
Ready in

Nutritional values

1 baking sheet contains
(Percentage of daily recommendation)
Calorie308 kcal(15 %)
Protein11.75 g(12 %)
Fat18.73 g(16 %)
Carbohydrates23.24 g(15 %)
Sugar added2.1 g(8 %)
Roughage1.4 g(5 %)
Vitamin A149.72 mg(18,715 %)
Vitamin D0.44 μg(2 %)
Vitamin E1.57 mg(13 %)
Vitamin B₁0.19 mg(19 %)
Vitamin B₂0.18 mg(16 %)
Niacin1.52 mg(13 %)
Vitamin B₆0.04 mg(3 %)
Folate55.48 μg(18 %)
Pantothenic acid0.2 mg(3 %)
Biotin1.41 μg(3 %)
Vitamin B₁₂0.33 μg(11 %)
Vitamin C8.72 mg(9 %)
Potassium163.95 mg(4 %)
Calcium86.57 mg(9 %)
Magnesium9.85 mg(3 %)
Iron1.48 mg(10 %)
Iodine15.75 μg(8 %)
Zinc0.28 mg(4 %)
Saturated fatty acids10.78 g
Cholesterol103.78 mg
Author of this recipe:


For the dough
250 grams
10 grams
fresh Yeast
120 grams
2 tablespoons
1 teaspoon
Pastry flour (to work)
Vegetable oil (for the baking dish)
dried Legumes (for blind baking)
Egg yolk (For brushing)
For the topping
250 grams
Scallions (violet if desired)
150 grams
Broad bean (gepalt)
1 tablespoon
1 splash
400 grams
Goat cheese (Sheep cheese)
Pepper (freshly ground)
80 grams
40 grams
black Olives (pitted)

Preparation steps


For the dough: Sift the flour onto the work surface and make a well in the middle. Crumble the yeast into it and mix with 2-3 tablespoons of lukewarm water. Cut the butter into small pieces and distribute around the flour with the sugar and salt. Break the eggs into the middle well. Knead all ingredients together to a smooth dough, adding a little water or flour if necessary. Let rest, covered, for about 30 minutes.


Preheat the oven to 180°C convection (approximately 350°F). Line the tart tin with vegetable oil.


Knead the dough on a floured surface and roll out slightly larger than the tart tin. Line the tart tin with the dough and form an edge. Prick the dough several times with a fork, then cover with parchment paper and add the dried beans. Brush the edge of the dough with egg yolk and bake until golden brown, about 25 minutes. Remove from the oven, remove the beans and parchment paper and let cool before removing from the tin.


For the topping: Rinse the scallions. Rinse the beans and blanch with the scallions in salted water for about 5 minutes. Drain from the water and add to a pan in hot butter. Season with salt and lemon juice and let cool until lukewarm.


Season the cheese with salt and pepper and spread on the cake bottom. Garnish the inner edge with the tapenade and cover the cheese with the vegetables and olives.