Recipe Book

• Shelf position: 3
Cheese Pastry
Ingredients:
• 400 g Feta cheese
• 2 eggs
• 3 tablespoons chopped flat leaf parsley
• black pepper
• 80 ml olive oil
• 375 g filo pastry
Method:
Mix together Feta, eggs, parsley and pepper.
Cover filo pastry with a damp cloth, so that it
does not dry out. Lay 4 sheets on top of one
another, brushing each lightly with oil.
Cut into 4 strips, each about 7 cm long.
Place 2 heaped tablespoons of Feta mixture on
one corner of each strip and fold this up
diagonally into a triangle.
Place upside down on a baking tray and brush
with oil.
• Time in the appliance: 25 minutes
• Shelf position: 3
Goat's Cheese Flan
Ingredients for the pastry:
• 125 g flour
• 60 ml olive oil
• 1 pinch salt
• 3 - 4 tablespoons cold water
Ingredients for the topping:
• 1 tablespoon olive oil
• 2 onions
• salt and pepper
• 1 teaspoon chopped thyme
• 125 g ricotta
• 100 g goat’s cheese
• 2 tablespoons olives
• 1 egg
• 60 ml cream
Other:
• Black baking tin, greased, diameter 28 cm
Method:
Place flour, olive oil and salt in a mixing bowl and
combine until the mixture resembles
breadcrumbs. Add the water and knead to a
dough. Put the pastry in the fridge for a few
hours.
Then roll out the pastry and place in the greased
black baking tin. Prick the bottom with a fork.
Put 1 tablespoon of olive oil in a pan. Peel
onions, slice thinly and sweat in the oil for about
30 minutes with the lid on the pan. Season with
salt and pepper and mix in 1/2 teaspoon of
chopped parsley.
Let onions cool slightly, then spread on the
pastry.
Then spread the ricotta and goat's chees on top
and add the olives. Sprinkle 1/2 teaspoon of
chopped thyme over the top.
To make the filling, mix the eggs and the cream
together. Pour the filling over the tart.
• Time in the appliance: 45 minutes
• Shelf position: 1
Steam oven Recipe Book
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