Cheese, Vegetable and Tapenade Pie
Nutritional values
(Percentage of daily recommendation)
| Calorie | 308 cal. | (15 %) | ||
| Protein | 11.75 g | (12 %) | ||
| Fat | 18.73 g | (16 %) | ||
| Carbohydrates | 23.24 g | (15 %) | ||
| Sugar added | 2.1 g | (8 %) | ||
| Roughage | 1.4 g | (5 %) |
| Vitamin A | 149.72 mg | (18,715 %) | ||
| Vitamin D | 0.44 μg | (2 %) | ||
| Vitamin E | 1.57 mg | (13 %) | ||
| Vitamin B₁ | 0.19 mg | (19 %) | ||
| Vitamin B₂ | 0.18 mg | (16 %) | ||
| Niacin | 1.52 mg | (13 %) | ||
| Vitamin B₆ | 0.04 mg | (3 %) | ||
| Folate | 55.48 μg | (18 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 1.41 μg | (3 %) | ||
| Vitamin B₁₂ | 0.33 μg | (11 %) | ||
| Vitamin C | 8.72 mg | (9 %) | ||
| Potassium | 163.95 mg | (4 %) | ||
| Calcium | 86.57 mg | (9 %) | ||
| Magnesium | 9.85 mg | (3 %) | ||
| Iron | 1.48 mg | (10 %) | ||
| Iodine | 15.75 μg | (8 %) | ||
| Zinc | 0.28 mg | (4 %) | ||
| Saturated fatty acids | 10.78 g | |||
| Cholesterol | 103.78 mg |
Ingredients
- For the dough
- 250 grams Pastry flour
- 10 grams fresh Yeast
- 120 grams butter
- 2 Tbsps sugar
- 1 tsp salt
- 3 eggs
- Pastry flour (to work)
- vegetable oil (for the baking dish)
- dried Legume (for blind baking)
- 1 egg yolk (For brushing)
- For the topping
- 250 grams scallions (violet if desired)
- 150 grams Broad bean (gepalt)
- salt
- 1 Tbsp butter
- 1 splash lemon juice
- 400 grams Goat cheese (Sheep cheese)
- peppers (freshly ground)
- 80 grams Tapenade
- 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.
