Sun-Dried Tomato Pastry Sticks with Goat Cheese and Capers
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
691
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 691 cal. | (33 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 57 g | (49 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.5 g | (5 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 9.4 μg | (16 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.6 mg | (47 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 25 μg | (8 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 6.4 μg | (14 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 176 mg | (4 %) | ||
| Calcium | 544 mg | (54 %) | ||
| Magnesium | 35 mg | (12 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 4 mg | (50 %) | ||
| Saturated fatty acids | 30.8 g | |||
| Uric acid | 20 mg | |||
| Cholesterol | 197 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 100 grams sun-dried Tomatoes (in oil)
- 300 grams Puff pastry dough (frozen)
- 1 egg yolk
- 300 grams Goat cheese
- 4 Tbsps olive oil (for drizzling)
- freshly ground peppers
- 12 caperberry
Preparation steps
1.
Puree the sun-dried tomatoes with 2-3 tablespoons of the oil. Preheat convection oven to 180°C (approximately 350°F). Defrost the puff pastry and roll out thinly on a floured surface. Brush half of the dough with the tomato puree and fold the other half over it. Press the edges firmly and cut the pastry into 1.5 cm (approximately 1/2 inch) wide strips.
2.
Place the strips on a baking sheet lined with parchment paper, brush with egg yolk and bake for about 20 minutes, until golden. Remove and let cool. Cut the goat cheese log into 3 cm (approximately 1 inch) slices, put each slice on a plate, drizzle with a little olive oil, grind pepper over the top and garnish with capers. Serve alongside the puff pastry sticks.
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