Brussels sprout cake

Ingredients for 4 servings:

• 275 g puff pastry, fresh
• 600 g Brussels sprouts, frozen
• 150 g ham (farmer’s ham) or smoked pork
• 4 eggs
• 150 ml cream
• 100 g Emmental cheese
• Nutmeg, freshly grated
• 1 tsp sweet paprika powder
• Herb salt and pepper, freshly ground

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

Cook the Brussels sprouts in a little salted water for about 10 minutes and then drain well. Preheat the oven to 200°C. Roll out the puff pastry, not too thin, on a lightly floured surface and place in a cold, rinsed springform pan with a diameter of 24 cm. Lightly press the dough down along the edges. Cut long strips from the leftover pastry for later topping. Dice the ham or smoked pork, mix with the Brussels sprouts, and place in the pan. Whisk the eggs with the cream, setting aside a little for brushing. Mix the remaining egg cream with the grated cheese and season with nutmeg, paprika, pepper, and herb salt. Pour the egg cream into the pan. Cover the smoked pork and Brussels sprouts with the pastry strips and brush them with the remaining egg cream. Bake the casserole in the oven on the middle rack for about 40 minutes. Keep an eye on the Brussels sprout cake; reduce the temperature to 180°C if necessary. Let the casserole cool slightly and enjoy while still warm.