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🍽️ Crispy Leek and Pepper Pie with Goat Cheese

580 kcal · 30 min · 4 servings

Ingredients

• 400 g puff pastry
• 4 tbsp olive oil
• 2 red bell peppers
• 2 green bell peppers
• 2 yellow bell peppers
• 2 garlic cloves
• 1 leek stalk
• salt
• pepper (from the mill)
• 1 tsp dried oregano
• 200 g goat cheese (log)
• 6 sprigs thyme

Instructions

1. 1. Preheat the oven to 200 degrees Celsius fan-forced.
2. 2. Lightly brush a baking tray with olive oil.
3. 3. Roll out the puff pastry and place it on the prepared baking tray.
4. 4. Prick the pastry surface several times with a fork.
5. 5. Wash all the bell peppers thoroughly.
6. 6. Halve the bell peppers and remove the seeds and white inner membranes.
7. 7. Dice the pepper flesh into small cubes.
8. 8. Peel the garlic and chop it finely.
9. 9. Wash the leeks and remove the tough ends.
10. 10. Slice the leeks into thin rings.
11. 11. Mix the diced peppers, chopped garlic, and leek rings in a bowl.
12. 12. Add the remaining olive oil to the vegetables.
13. 13. Season the mixture with salt and pepper to taste.
14. 14. Stir the dried oregano into the vegetables.
15. 15. Spread the vegetable filling evenly over the pastry.
16. 16. Leave a border of about one centimeter free.
17. 17. Slice the goat cheese into thin slices.
18. 18. Place the cheese slices on top of the vegetable filling.
19. 19. Scatter the fresh thyme sprigs over the pie.
20. 20. Bake the pie in the preheated oven for about 30 minutes until golden brown.
21. 21. Cut the finished pie into pieces.
22. 22. Serve the pie while still hot or lukewarm.

Nutrition per serving

• kcal: 580
• Protein: 14 g · Fett/Fat: 38 g · Carbs: 42 g