Vegetable cake

AUTHOR
Louis Ramirez
DIFFICULTY
easy
RATING
4 2
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 4
  • 3 discs frozen wholemeal pastry
  • 2 Leek sticks (leek)
  • 7-10 Tbsp Salt
  • 2 Courgette
  • 4 Tomatoes
  • 100 g Blue cheese
  • 2 TABLESPOONS Breadcrumbs
  • 200 g Fresh cream
  • 2 Eggs
  • 7-10 Tbsp white pepper
  • 7-10 Tbsp Flour

Directions

  1. 1

    Defrost puff pastry according to package instructions. Clean and wash the leek and blanch briefly in boiling salted water. Drain. Clean, wash and slice the zucchini and tomatoes.

  2. 2

    Dice the cheese. Place the puff pastry slices on top of each other and roll out on a floured work surface in the size of an oval ovenproof dish. Place the puff pastry in the mould. Sprinkle breadcrumbs on top. Layer vegetables.

  3. 3

    Put cheese on top. Mix crème fraîche and eggs and season with salt and pepper. Pour over the vegetables. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 40 minutes. Serve warm, with lamb's lettuce.