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Ingredients
- 200 g de fenouil coupé en deux ou en quatre de taille adaptée à la grande goulotte
- 200 g de blancs de poireau
- 30 g d'huile d'olive
- ½ - ¾ c. à café sel et 1 pincée pour la dorure
- 1 c. à thé de poivre moulu
- 2 c. à soupe de feuilles de thym frais
- 100 g de fromage de chèvre frais
- 2 œufs
- 100 g de ricotta fraîche
- 375 g de pâte feuilletée en 1 rectangle
- salade verte pour le service
- Nutrition
- per 1 portion
- Calories
- 411 kcal / 1719 kJ
- Protein
- 12 g
- Fat
- 25 g
- Carbohydrates
- 34 g
- Fiber
- 2.9 g
- Saturated fat
- 11 g
- Sodium
- 612 mg
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