Spring casserole in puff pastry
easy
90 mins
90 mins
Ingredients
- 1 pack of (300 g) deep-frozen puff pastry
- 250 g Carrots
- 2 (200 g each) Kohlrabi
- 200 g Sugar Peas
- 150 g Mushroom
- 1 TABLESPOON Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Black ground pepper
- 125 g Whipped cream
- 3 Eggs
- 7-10 Tbsp Sweet peppers
- 7-10 Tbsp grated nutmeg
- 50 g Hazelnut flakes
- 75 g finely grated medieval Gouda cheese
- 7-10 Tbsp Fat and breadcrumbs
- 7-10 Tbsp parchment paper
Directions
- 1
Separate the deep-frozen puff pastry slices and defrost at room temperature for about 30 minutes. In the meantime, clean, wash and slice the carrots. Peel, wash, quarter and slice the kohlrabi. Wash and clean the sugar peas. Clean and halve mushrooms. Put carrots and kohlrabi in boiling salted water, cook for about 4 minutes. Add the sugar peas 1 minute before the end of the cooking time. Drain the vegetables and let them drain well. Heat the oil in a pan and fry the mushrooms in it until golden brown. Season to taste with salt and pepper. Grease a flat casserole dish and sprinkle with breadcrumbs. Place the puff pastry slices on top of each other and roll out into a rectangle (35 cm x 25 cm) on a floured work surface. Lift the puff pastry into the tin and press it on. Put the vegetables into the casserole dish. Whisk cream and eggs. Season with salt, pepper, paprika and nutmeg. Pour the egg milk over the casserole. Fry the hazelnut flakes in a dry pan until golden brown. Sprinkle the casserole with cheese and hazelnut flakes. Bake in the preheated oven (electric cooker: 200°C / gas: level 3) for approx. 45 minutes. After 30 minutes baking time cover the casserole with parchment paper. Serve immediately
- 2
Preparation time approx. 1 1/2 hours
- 3
E, 20 g, F 51 g, KH 42 g
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