Goat Cheese Calzone with Fried Capers
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g cherry tomato (s)
- 2 point puff pastry from the refrigerated shelf
- 30 g capers
- 1 onion (s)
- 100 g oat cream cheese, crumbled
- 100 g rocket
- 1 squirt lemon juice
- 2 tablespoon honey
- salt and pepper
- some sugar
- 2 teaspoons balsamic vinegar
- 30 g wheat flour
- 2 tablespoon olive oil
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 ° C top / bottom heat. Roll out the puff pastry and sprinkle with the crumbled goat cream cheese, then place the second puff pastry on top of the first and press firmly.
- Place on a baking sheet lined with baking paper and brush with honey. It is best to weigh down the dough with a wire rack so that it does not puff up so much when baking. Bake the dough for about 15 minutes until golden brown.
- In the meantime, wash the tomatoes and then quarter them. Peel the onion and chop finely. Wash the rocket, drain it and set it aside for now.
- Put the tomatoes and onions in a bowl and mix with the balsamic vinegar and olive oil. Season to taste with a little salt, pepper, lemon juice and sugar.
- Drain the capers and roll them in the flour. To deep-fry, heat a little oil in a pan and fry the capers for about 1 - 2 minutes until crispy. Remove and drain on paper towels.
- Take the puff pastry out of the oven and portion it. Top with tomato salsa and rocket, sprinkle with capers and serve.
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