A delicious savory cheesecake with a combination of goat cheese and pears, enclosed in a phyllo dough crust.
Unroll the two packages of phyllo dough and form small boats by crumpling two sheets together accordion-style.
Place all the boats on a baking tray lined with parchment paper and drizzle with melted butter.
Brush to spread it well.
Slice the cheese and pears, then cut each slice in half.
Arrange the half slices alternately between the folds of the dough.
In a cup, beat the eggs with the organic almond drink.
Adjust with salt and pepper and mix well.
Drizzle the surface of the cake with the mixture, using a brush to help.
Sprinkle with almond granules and dried thyme.
Bake at 180 degrees in a preheated oven for about 35/40 minutes.
The surface should be golden brown.
Once cooked, you can drizzle with maple syrup for a more intense flavor.
This cake has a slightly sweet and sour taste and is fantastic to serve even with slices of prosciutto crudo.
Italia, Liguria
| Energy (kcal) | 324.41 |
| Carbohydrates (g) | 15.75 |
| of which Sugars (g) | 2.76 |
| Fat (g) | 21.73 |
| of which Saturates (g) | 7.31 |
| Protein (g) | 15.75 |
| Fiber (g) | 3.31 |
| Sale (g) | 0.48 |
