Servings:
6
Prep time:
25
Cooking time:
35
INGREDIENTS
- - 400 g of ready bread dough
- - 400 g of spinach
- - 400 g pumpkin
- - 2 leeks
- - 30 grams of pine nuts
- - 30 g of almonds
- - 30 g of hazelnuts
- - 4 tablespoons dry white wine
- - 1 teaspoon dried tarragon
- - 6 tablespoons extra virgin olive oil
- - Salt
- - Chili
INSTRUCTIONS
- Preheat the oven to 220 ° C. Line a rectangular pan of 25x25 cm with parchment paper and line with the dough, stretched pretty thick. Brush the surface with a little oil and drill 3 vertical incisions on the cake, dividing it into 3 parts. Cook for 20-25 minutes
- Trim the leeks, wash and slice. Put them in a pan with 1 tablespoon oil and the white wine and let them soften for about ten minutes. At the end add salt.
- Chop the nuts coarsely, without mixing. Mash the pumkin with a fork, season with the tarragon, salt and pepper. Mix the spinach with the rest of the oil and adjust with salt.
- Distribute the 3 vegetables on the three sectors of the focaccia. Sprinkle the spinach with pine nuts, leeks with hazelnuts and pumpkin with almonds. Continue cooking in the oven for 10 minutes.
- Divided into squares, it is also great for a starter
