#bettinerecipes
Plate cake with goat cheese, pesto, courgette and pistachio
A delicious recipe suitable for both dinner and cosy brunch. This plate cake with goat cheese, pesto, courgette and pistachio is delicious and completely vegetarian. What's more, with just a handful of ingredients, you'll be ready in just half an hour!
Preparation time
15 minutes
Cooking time
25 minutes
Ingredients
for 2 people| 1 | roll of fresh puff pastry |
| tbsp | green pesto |
| 1 tbsp | crème fraîche |
| 3/4 | courgette |
| 1 | tomato |
| 100 g | Bettine goat's cheese Pearls |
| 3 tbsp | pistachios |
| 8 | sprigs of fresh thyme |
| balsamic cream | |
| handful of rocket |
Preparation
-
- Preheat the oven to 200 degrees.
- Cut the courgette into thin slices. You can also use a mandolin or cheese slicer for this. Cut the tomato into thin slices with a sharp knife. Roughly chop the pistachios. Remove the thyme from the sprigs.
- Mix the crème fraîche and pesto together.
- Roll out the puff pastry on a baking tray. Using a knife, make an indentation 1 centimetre from the edge all around. Do not cut all the way through the dough. Spread the dough with the creamy pesto. Place the courgette and tomato slices on top. Sprinkle with thyme, pepper, salt, pistachio and goat cheese Bettine Pearls.
- Place the baking tray in the oven for about 25 minutes.
