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