Plate pie with zucchini, chorizo and white cheese
2022-11-27
- Servings: 2
- Ready In: 40m
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Nutritional Info
This information is per serving.
-
Calories
921 -
Fat
60 -
Carbs
66 -
Protein
22
Ingredients
- 1 Pear
- 1 Red Onion
- 2/3 Courgette
- Bladerdeeg
- 50g Sour Cream
- 50g Chorizo Blocks
- 50g White Cheese
- 1 Cucumber
- 1 tbsp Parsley + Mint
- 1 tbsp Extra Vierge Oil
- 1 tbsp White Balsamico Vinegar
Method
Step 1
Preheat the oven to 210 degrees. Cut the pear into quarters, remove the core and cut into small cubes. Cut the red onion into half rings. Shave the zucchini into thin ribbons with a cheese slicer or vegetable peeler.
Step 2
Roll out the puff pastry (including the baking paper) on a baking tray and spread with the sour cream. Season well with salt and pepper. Top with zucchini ribbons and drizzle with olive oil to taste.
Step 3
Set aside 1/3 of the pear cubes. Divide the rest of the pear, together with the red onion and chorizo cubes, over the zucchini. Finally, crumble the white cheese on top and bake in the oven for 15-20 minutes.
Step 4
In a salad bowl, make a dressing for each person: 1/2 tbsp extra virgin olive oil, 1/2 tbsp white balsamic vinegar, salt and pepper.
Step 5
Shave the cucumber into thin ribbons with a cheese slicer or vegetable peeler. Add the cucumber ribbons and the remaining pear cubes to the salad bowl with the dressing. Finely chop the mint leaves and flat-leaf parsley and mix with the cucumber, pear and dressing.
Step 6
Cut the plate cake into pieces and divide over the plates. Serve with the cucumber-pear salad.