Puff Pastry with Mozzarella and Shallots over a Mixed Green Salad

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Puff Pastry with Mozzarella and Shallots over a Mixed Green Salad
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Health Score:
70 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
528
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie528 cal.(25 %)
Protein10 g(10 %)
Fat39 g(34 %)
Carbohydrates30 g(20 %)
Sugar added1 g(4 %)
Roughage4 g(13 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.7 μg(4 %)
Vitamin E5.9 mg(49 %)
Vitamin K72.3 μg(121 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin3.5 mg(29 %)
Vitamin B₆0.3 mg(21 %)
Folate66 μg(22 %)
Pantothenic acid0.8 mg(13 %)
Biotin9.1 μg(20 %)
Vitamin B₁₂0.8 μg(27 %)
Vitamin C42 mg(44 %)
Potassium693 mg(17 %)
Calcium123 mg(12 %)
Magnesium31 mg(10 %)
Iron2.7 mg(18 %)
Iodine17 μg(9 %)
Zinc1.2 mg(15 %)
Saturated fatty acids16.4 g
Uric acid44 mg
Cholesterol135 mg
Complete sugar11 g

Ingredients

for
4
Ingredients
400 grams shallots
2 Tbsps vegetable oil
100 milliliters Red wine
60 milliliters White vinegar
1 organic Orange (juice)
250 grams Puff pastry dough (frozen)
1 scoop Mozzarella about 125 grams (approximately 4.5 ounces)
200 grams mixed Lettuce
2 Tbsps white balsamic vinegar
1 tsp medium hot Mustard
4 Tbsps olive oil
salt
peppers (from the mill)
1 pinch sugar
1 egg yolk
1 Tbsp thyme
How healthy are the main ingredients?
shallotMozzarellaolive oilMustardthymesugar

Preparation steps

1.

Peel the shallots and sauté in a pan with hot oil. Deglaze with the red wine, white wine vinegar and the orange juice. Simmer for 20 to 25 minutes.

Preheat the oven to 180°C (approximately 350°F) top and bottom heat. Meanwhile, thaw the puff pastry. Drain the mozzarella and cut into slices. Rinse the lettuce, spin dry and remove any large stems.

2.

For the salad dressing, whisk together the balsamic vinegar and the mustard in a small bowl. Slowly whisk in the oil. Whisk in the sugar and season with salt and pepper.

Cut the puff pastry into 4 pieces and roll each out into 12x12 cm (approximately 5x5 inch) squares. Leaving a 1 cm (approximately 1/3 inch) wide edge, brush each pastry square with beaten egg yolk. Place a spoonful of the shallots mixture in the middle of each square, top with a mozzarella slice and sprinkle thyme leaves over the top. Bake for 20 to 25 minutes. 

To serve, place the salad on a plate, drizzle with the dressing and serve with a puff pastry square.