This vegetable sheet cake made of filo dough is very special. Pear, chicory and mushrooms are a golden combination. The walnuts give this healthy cake an extra tasty bite.
Ingredients
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10 slices of filo dough
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1 head of chicory
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1 conference peer
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200 g soy yogurt
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200 g mixed mushrooms
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50 g walnuts
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10 g fresh thyme
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1 tbsp maple syrup
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½ tsp onion powder
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½ tsp garlic powder
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sunflower oil
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Salt and pepper
Preparation
1. Preheat the oven to 180°C. Remove the phyllo sheets from the freezer and let them thaw slowly in the package.
2. Peel the pear, remove the core and cut the pear into slices. Roughly chop the walnuts and place in a bowl with the pear slices and maple syrup. Toss together. Cut the hard bottom of the chicory, halve lengthwise and then cut lengthwise into wedges.
3. Put the soy yogurt in a bowl, zip half of the thyme on top and add the onion powder and garlic powder. Stir everything together and season with salt and pepper.
4. Place two sheets of filo dough side by side on a baking tray lined with baking paper and overlap by 2 cm. Brush the sheets with a thin layer of sunflower oil and place another two sheets of filo dough on top. Repeat this step until all the phyllo sheets are used up.
5. Brush the top layer of phyllo sheets with the soy yogurt, leaving a 2 cm distance from the edge. Divide the pear-walnut mixture, chicory and mushrooms over the tart and garnish with the remaining sprigs of thyme. Bake the tart in the preheated oven for 15-20 minutes.
This recipe is part of the #zokanhetook campaign. For more vegetable inspiration, look at zokanhetook.nu.
Number of persons
4
Duration
30 minutes
