Goat cheese calzone with fried capers

Ingredients for 4 servings:

• 200 g cherry tomatoes
• 2 pts. puff pastry from the refrigerated section
• 30 g capers
• 1 onion(s)
• 100 g goat’s cheese, crumbled
• 100 g arugula
• 1 dashes lemon juice
• 2 tbsp honey
• salt and pepper
• some sugar
• 2 tsp balsamic vinegar
• 30 g wheat flour
• 2 tbsp olive oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

snack

Preheat the oven to 200°C (top/bottom heat). Roll out the puff pastry and sprinkle with the crumbled goat’s cheese. Then place the second sheet of puff pastry on top of the first and press firmly. Place on a baking sheet lined with baking paper and brush with honey. Weigh the pastry down with a wire rack to prevent it from expanding during baking. Bake for about 15 minutes until golden brown. Meanwhile, wash the tomatoes and then quarter them. Peel and finely dice the onion. Wash the arugula, drain well, and set aside. Add the tomatoes and onions and a bowl, and mix with balsamic vinegar and olive oil. Season with salt, pepper, lemon juice, and sugar. Drain the capers and coat them in flour. To deep-fry, heat a little oil in a pan and fry the capers for about 1-2 minutes until crispy. Remove and drain on kitchen paper. Remove the puff pastry from the oven and portion it. Top with tomato salsa and arugula, sprinkle with capers, and serve.