Leek, Pepper and Goat Cheese Pie
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,035 cal. | (145 %) | ||
| Protein | 86 g | (88 %) | ||
| Fat | 227 g | (196 %) | ||
| Carbohydrates | 163 g | (109 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 34.4 g | (115 %) |
| Vitamin A | 3 mg | (375 %) | ||
| Vitamin D | 3.9 μg | (20 %) | ||
| Vitamin E | 40.3 mg | (336 %) | ||
| Vitamin K | 283.5 μg | (473 %) | ||
| Vitamin B₁ | 1.1 mg | (110 %) | ||
| Vitamin B₂ | 1.5 mg | (136 %) | ||
| Niacin | 24.9 mg | (208 %) | ||
| Vitamin B₆ | 3.8 mg | (271 %) | ||
| Folate | 944 μg | (315 %) | ||
| Pantothenic acid | 4.3 mg | (72 %) | ||
| Biotin | 48.4 μg | (108 %) | ||
| Vitamin B₁₂ | 4 μg | (133 %) | ||
| Vitamin C | 1,468 mg | (1,545 %) | ||
| Potassium | 3,288 mg | (82 %) | ||
| Calcium | 1,755 mg | (176 %) | ||
| Magnesium | 272 mg | (91 %) | ||
| Iron | 11.1 mg | (74 %) | ||
| Iodine | 59 μg | (30 %) | ||
| Zinc | 13.2 mg | (165 %) | ||
| Saturated fatty acids | 124.8 g | |||
| Uric acid | 384 mg | |||
| Cholesterol | 484 mg | |||
| Complete sugar | 45 g |
Ingredients
- Ingredients
- 400 grams Puff pastry dough
- 4 Tbsps olive oil (plus more for the sheet pan)
- 2 red Bell pepper
- 2 green Bell pepper
- 2 yellow Bell pepper
- 2 garlic cloves
- 1 stalk Leeks
- salt
- freshly ground peppers
- 1 tsp dried oregano
- 200 grams Goat cheese (log)
- 6 sprigs thyme
Preparation steps
Preheat the oven to 200°C (approximately 390°F) convection. Lightly grease a jellyroll pan (approximately 11 x 16-inch). Roll out the pastry on a lightly floured board and fit the crust into the bottom and up the sides of the pan, pressing it into the sides. Prick with a fork several times.
Rinse and halve the peppers lengthwise, remove the seeds and white ribs and finely dice the flesh. Peel garlic and chop finely. Rinse the leeks well and cut into rings. Heat the oil in a skillet and saute the peppers, garlic and leeks until tender. Season with salt and pepper and mix in the oregano.
Scatter the vegetables evenly over the dough and leaving a small margin of about 1 cm (approximately 3/8-inch) all around. Cut the goat cheese into slices, place on the vegetables and sprinkle the thyme sprigs over. Bake until golden brown, about 30 minutes. Cut into pieces and serve hot or lukewarm.
