John Myers
Ingredients for 3 servings:
- 1 pack of puff pastry (with butter), 26 cm, round, if square, cut to size
- 200 g broccoli
- 200 g leek, only the white part
- 200 g carrot(s)
- 1 bell pepper(s), red
- 1 bell pepper(s), yellow
- 250 g zucchini (approx. 2 pieces)
- 250 ml cream
- 2 large eggs or 3 small ones
- 1 fleur de sel
- Pepper from the mill
- Nutmeg, generous
- 120 g cheese, finely grated, variety of your choice, for sprinkling
Instructions
Working time approx. 30 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 2 hours
Wash the vegetables, deseed the bell peppers and cut into pieces approximately 2 x 2 cm, pick the broccoli into small florets, peel the stalks and chop finely. Quarter the zucchini and cut into slices approximately 1 cm thick. Halve the leek and cut into slices approximately 1 cm thick. Peel the carrots, also quarter them and cut into slices approximately 0.5 cm thick. Place all the vegetables in a pan, season with salt and sauté over medium heat with the lid closed. Add a splash of water. Stir not too often so the vegetables retain their shape. After approximately 30 minutes, open the lid and let the vegetables cool. Line a 26 cm springform pan with the puff pastry. Preheat the oven to 220°C. Whisk the cream, eggs and spices in a bowl. Place the vegetables in the springform pan and spread evenly. Then pour the topping over the vegetables. Sprinkle the grated cheese on top. Bake in the lower third of the oven for about 35 minutes, until the top is nicely browned. Then reduce the oven to 220°C and bake for another 10 minutes. Allow to cool on a wire rack and serve lukewarm. This dish serves 2-3 people as a main course or 6 people as an appetizer.
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