Vegetable cake with puff pastry

Name: Vegetable cake with puff pastry
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 10
Ingredients: 7 square slices (à 45 g) of deep-frozen puff pastry; 250 g Carrots; 1 (approx. 750 g) small head cauliflower; 400 g Broccoli; 7-10 Tbsp Salt; 150 g cherry tomatoes; 100 g Gouda cheese; 3 Eggs (size M); 225 ml Milk; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 7-10 Tbsp Grease; 7-10 Tbsp Aluminium foil

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 10

7 square slices (à 45 g) of deep-frozen puff pastry
250 g Carrots
1 (approx. 750 g) small head cauliflower
400 g Broccoli
7-10 Tbsp Salt
150 g cherry tomatoes
100 g Gouda cheese
3 Eggs (size M)
225 ml Milk
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
7-10 Tbsp Grease
7-10 Tbsp Aluminium foil

Directions

1
Place puff pastry slices next to each other and defrost at room temperature. Peel, wash and slice the carrots. Clean the cauliflower and broccoli and cut into florets.
2
Cook the cauliflower in salted water for about 8 minutes. Add broccoli and carrots after 3 minutes. Drain vegetables and let them drain well. Wash and clean the tomatoes. Grate cheese. Mix eggs, 50 g cheese and milk and season with salt, pepper and nutmeg.
3
Place the puff pastry slices on top of each other and roll out round (approx. 30 cm Ø), fold in any protruding edges. Line a greased tart mould with lift-off base (26 cm Ø) with the dough. Wrap protruding edges or corners inwards.
4
Arrange the vegetables in the tart. Add egg milk and sprinkle with 50 g cheese. Bake the vegetable cake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 1 hour. If the surface becomes too dark, cover with aluminium foil.