Frangipane with Tomato and Olives

This summery frangipane (savory tart) is made with sweet tomatoes, thyme, and delicious black Taggiasche olives. I briefly toast the almond flour before adding it to the tart. You'll receive a refreshing salad on the side. The dish looks slightly different from the photo.

Trostomato, courgette, yellow beet, cherry tomato, broad beans, fresh mint, thyme, confit lemon, Taggiasche olives (sun-dried olives), almond flour, Parmesan cheese, ricotta, fresh free-range egg, spelt, puff pastry, wheat flour, sugar, extra virgin olive oil, butter, white wine vinegar, pepper and salt.

Allergens: ei, gluten, koemelk, lactose, noten, sulfiet.

Microwave

Remove the frangipane from the dish and heat loosely covered for 3-4 minutes (1 person) or 5-8 minutes (2 or more persons). The puff pastry will not become crispy in the microwave. Serve with the salad (cold).

Oven — 200°C, 15-30 minMarleen's choice

Spoon the frangipane into a baking dish lined with baking paper and cover with an oven-safe plate or aluminium foil. Heat for 15-20 minutes, uncovering for the last 5 minutes. Serve with the salad (cold).

Energy149,24 kcal

Protein4,05 g

Fat11,27 g

of which saturated5,08 g

Carbohydrates5,52 g

Dietary fibre1,74 g

Salt0,58 g

Average weight: 540 g

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