Cream cheese and onion cake

Name: Cream cheese and onion cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Ingredients: 450 g frozen puff pastry; 2 Federation red spring onions; 300 g red seedless grapes; 300 g Preparation of cream cheese with herbs from Provence; 3 Eggs (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Stalk leek (leek); 1 TABLESPOON Oil; 7-10 Tbsp Grease

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 8

450 g frozen puff pastry
2 Federation red spring onions
300 g red seedless grapes
300 g Preparation of cream cheese with herbs from Provence
3 Eggs (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Stalk leek (leek)
1 TABLESPOON Oil
7-10 Tbsp Grease

Directions

1
Place the puff pastry slices next to each other and defrost. Then lay on top of each other and roll out to a rectangle (33 x 38 cm). Place the dough on a greased baking tray and pull the edges up a little. Clean the spring onions, leaving some of the greens. Cut the spring onions into slices.
2
Wash and halve the grapes. Whisk bresso and eggs. Season with salt and pepper. Spread the bresso mixture evenly on the dough. Cover with spring onions and grapes in a circle. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 40-45 minutes. In the meantime, clean and wash the leek and cut into fine rings. Heat the oil in a pan and steam the leek for 1-2 minutes. Season with salt.
3
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 40-45 minutes. In the meantime, clean and wash the leek and cut into fine rings. Heat the oil in a pan and steam the leek for 1-2 minutes. Season with salt. Take the cake out of the oven. Spread the leek rings irregularly on the cake