Flatbread with Beets, Plums and Goat Cheese
Flatbread with Beets, Plums and Goat Cheese - Warm and satisfying
Healthy, because
Even smarter
Nutritional values
Thos tarte flambée with beetroot and plums is easily digestible and scores with important protein, which our cells need as building material.
Since spelt flour tastes slightly nutty, it is ideal for this delicious flatbread.
(Percentage of daily recommendation)
| Calorie | 859 cal. | (41 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 47 g | (41 %) | ||
| Carbohydrates | 81 g | (54 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 12.1 g | (40 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 7.3 mg | (61 %) | ||
| Vitamin K | 25.2 μg | (42 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 9.6 mg | (80 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 194.8 μg | (65 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 15 μg | (33 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 990 mg | (25 %) | ||
| Calcium | 507 mg | (51 %) | ||
| Magnesium | 172 mg | (57 %) | ||
| Iron | 11.7 mg | (78 %) | ||
| Iodine | 14.8 μg | (7 %) | ||
| Zinc | 5.8 mg | (73 %) | ||
| Saturated fatty acids | 15.8 g | |||
| Uric acid | 177.8 mg | |||
| Cholesterol | 52.3 mg | |||
| Complete sugar | 17 g |
Ingredients
- Ingredients
- 14 ozs Spelt flour
- 1 packet Dry yeast
- salt
- 3 Tbsps butter
- 1 tsp honey (or agave)
- 2 sprigs thyme
- 7 ozs Goat cheese
- peppers
- 2 Beets
- 2 scallions
- 4 red Plum
- 4 ozs Halloumi cheese
- 2 ozs Walnut
- 4 Tbsps Canola oil
Preparation steps
Knead flour, yeast, 1 teaspoon salt, butter, honey and 8.5 ounces lukewarm water into a smooth dough. Cover the dough and leave to rise in a warm place for about 1 hour until it has doubled in size.
Dust the work surface with the remaining flour, roll out the dough into 4 flat cakes and place them on two baking trays lined with baking paper.
Wash the thyme, shake dry and pluck the leaves. Stir half of the thyme with the goat's cream cheese until smooth and season with salt and pepper. Peel the beet and cut or slice it thinly. Clean and wash the spring onions and cut into rings. Wash and halve plums, remove pit and cut into slices. Chop or crumble cheese. Coarsely chop walnuts.
Spread the goat's cream cheese on the flat cakes. Place slices of beets, plums, and onions on top, then put crumbled cheese on top. Bake in a preheated oven at 425°F for about 15-20 minutes until golden brown. Remove each one, sprinkle with canola oil, and serve sprinkled with remaining thyme and pepper.
