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Plate cake with pumpkin and goat cheese


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"with arugula and sunflower seeds"

Serves 2 people | Prep Time 35 minutes | Cook Time

Why I Love This Recipe

Labels :Veggie

Allergens :Gluten-containing grains• Milk (including lactose)

Always refer to the product label for the most accurate information on ingredients and allergens


Ingredients You'll Need

1 red onion
5g fresh sage
300g pumpkin cubes
2 tsp dried thyme
1 pack puff pastry
75g goat chees
40g arugola
10g sunflower seeds
1 tbsp olive oil
1 tbsp honey
2 tbsp balsamic vinegar


Directions

Preheat the oven to 210 degrees. Chop the onion. Cut the sage leaves into strips.


Mix the onion, sage, pumpkin cubes, dried thyme, 1/2 tbsp olive oil per person, pepper and salt in a bowl.


Roll out the puff pastry on a baking tray lined with parchment paper. Fold over 1 cm from the edges to create a raised edge. Prick holes in the bottom with a fork. Divide the pumpkin mixture over the puff pastry.


Place the cake in the oven and bake for 10 minutes first. Meanwhile, crumble the goat cheese. Then take the cake out of the oven and divide the goat cheese and 1/2 tbsp honey per person over it. Return the cake to the oven and bake for another 15 minutes.


Meanwhile, in a salad bowl, mix the arugula with the extra virgin olive oil and black balsamic vinegar. Season with salt and pepper.


Meanwhile, in a salad bowl, mix the arugula with the extra virgin olive oil and black balsamic vinegar. Season with salt and pepper.


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