Goat Cheese in Puff Pastry with Strawberry and Rhubarb Compote
(3 votes)
(3 votes)
Health Score:
70 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr
Ready in
Calories:
1301
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,301 cal. | (62 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 98 g | (84 %) | ||
| Carbohydrates | 84 g | (56 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 5.5 g | (18 %) |
more nutritional values
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 1.9 μg | (10 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 17.4 μg | (29 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.8 mg | (40 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 45 μg | (15 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 8.6 μg | (19 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 465 mg | (12 %) | ||
| Calcium | 226 mg | (23 %) | ||
| Magnesium | 44 mg | (15 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 62.2 g | |||
| Uric acid | 60 mg | |||
| Cholesterol | 331 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 slices Puff pastry dough (frozen, approximately 15x15 cm or 6 in)
- 200 grams Strawberries
- 200 grams Rhubarb
- 1 Tbsp butter
- 75 milliliters dry white wine
- 1 Tbsp lemon juice
- 1 generous pinch Lemon peel
- 1 Tbsp thyme
- 1 Tbsp honey
- 4 slices Goat cheese (each about 75 grams)
- 1 egg yolk
- freshly ground peppers
Preparation steps
1.
Thaw the puff pastry. Rinse strawberries, trim stems and halve or quarter depending on size. Rinse rhubarb and dice. Cook rhubarb in hot butter and deglaze with the white wine. Add honey, lemon juice, lemon peel and thyme. Bring to a boil, remove from heat and let cool to lukewarm. Mix in the strawberries.
2.
Preheat convection oven to 200°C (approximately 400°F).
3.
Place a slice of goat cheese in the middle of a puff pastry square. Brush the edges with a little egg yolk and pull up and pinch slightly, making a bowl shape. Brush again with egg yolk and place on a baking sheet lined with parchment paper. Season with pepper and bake until golden brown, about 20 minutes. Remove and serve with compote.
