Plate cake with zucchini and artichoke salad

The proof that a tasty cake doesn’t have to be full of sweets and kilocalories. Eat your tummy with peace of mind, because this sheet cake is healthy and snackable.

Vega / 2 people

• 6 slices of puff pastry
• 1 rode ui • 1 courgette
• 70 g sundried tomatoes
• 100 g goat cheese
• 40 g pine nuts
• 1 garlic clove
• 1 tbsp balsamic vinegar
• 1 el water
• 1⁄2 lettuce butter lettuce
• 180 g artichoke hearts (pot à 180 g)
• hand mixer
• cheese slicen
• Preheat the oven to 220°C. Let the puff pastry defrost.
• Coat a baking sheet with baking paper. Place the puff pastry on it and press the seams tightly. With a fork, prick a few holes in the dough and fry the bottom in the oven for about 5 minutes.
• Peel the red onion and cut it inhalf rings. Scrape the zucchini with a cheese slicer into thin slices. Cut the sun-dried tomatoes into strips.
• Remove the baking tray from the oven and spread the dough bottom with the red onion, zucchini and half the tomato. Crumble the goat cheese over it and fry the plate pie in the oven for about 15 minutes.
• Roast the pine nuts in a dry frying pan in about 1 minute golden brown. Let them cool down on a plate.
• Peel and halve the garlic. Puree the retained sundry – the tomatoes with the hanging oil, garlic, balsamic vinegar and the water with a hand blender to a dressing.
• Tear the butter lettuce into bars. Cut the artichoke hearts into pieces and mix them with the butter lettuce. Pour the dressing over and add the pine nuts. Put everything right.
• Serve the plate cake with the salad.


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