Ingredients for 6 pieces:
For the yeast dough:
250 g flour
1 tsp salt
1 sachet dry yeast
150 ml lukewarm water
4 tbsp olive oil
Also:
4 tsp olive oil
6 tsp goat's cream cheese (20 g each)
100 g mini date tomatoes
25 g walnuts
1-2 sprigs rosemary
1 tsp pink pepper berries (ground)
coarse sea salt
120 g rhubarb jam
Preparation:
1. Mix flour with salt and dry yeast in a bowl. Add water and olive oil and mix everything with the dough hooks of the hand mixer to a smooth dough. Place the dough in a warm place, cover with a tea towel and dust with a little flour.
Cover with a tea towel and leave to rise for about 40 minutes.
2. Knead the dough briefly and divide into 6 portions. Shape each portion into a ball and then flatten. Place the patties on a baking tray lined with baking paper.
3. Brush the dough with a little olive oil. Place a crumbled goat's cheese on each patty. Rinse and halve the tomatoes. Chop the walnuts. Rinse the rosemary briefly and remove the needles. Chop the rosemary. Mix the tomatoes with walnuts, rosemary, pink pepper berries and the remaining olive oil and spread over the pastry shells. Sprinkle with sea salt.
4. Bake in a preheated oven at 200°C (gas mark 3-4, fan oven 180°C) for about 15-20 minutes. Spread the rhubarb jam on top and serve while still warm.
Preparation time approx. 35 minutes + walking time
Nutritional values per piece approx.:
calories: 356
joules: 1488
Protein: 8,5 g
Fat: 16,6 g
Carbohydrates: 43 g
(FoodCentrale by ddp images)
