Goat Cheese in Puff Pastry with Strawberry and Rhubarb Compote

3.333335
Average: 3.3 (3 votes)
(3 votes)
Goat Cheese in Puff Pastry with Strawberry and Rhubarb Compote
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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)
Calorie1,301 cal.(62 %)
Protein18 g(18 %)
Fat98 g(84 %)
Carbohydrates84 g(56 %)
Sugar added3 g(12 %)
Roughage5.5 g(18 %)
Vitamin A0.8 mg(100 %)
Vitamin D1.9 μg(10 %)
Vitamin E3 mg(25 %)
Vitamin K17.4 μg(29 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin4.8 mg(40 %)
Vitamin B₆0.1 mg(7 %)
Folate45 μg(15 %)
Pantothenic acid0.8 mg(13 %)
Biotin8.6 μg(19 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C35 mg(37 %)
Potassium465 mg(12 %)
Calcium226 mg(23 %)
Magnesium44 mg(15 %)
Iron2 mg(13 %)
Iodine17 μg(9 %)
Zinc2.1 mg(26 %)
Saturated fatty acids62.2 g
Uric acid60 mg
Cholesterol331 mg
Complete sugar10 g

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
How healthy are the main ingredients?
StrawberryRhubarbGoat cheesehoneythyme

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.

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