Vegetable cake

Ingredients

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.